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Author:
chefenviaje
TikTok
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8
Grandpa's Eggplant Lasagna: Lamb & Beef Bolognese Recipe
A distinct lasagna, born from family tradition. Grandpa's recipe features layers of roasted eggplant replacing pasta, filled with a rich bolognese made with a blend of lamb and pasture-raised beef. The secret to its unique flavor is shallots caramelized in white wine, a delicate and aromatic touch that elevates the entire dish. A classic reinvented, with deep roots and soul. Experience this delicious, comforting meal that brings generations together.
#Lasagna
#Eggplant
#Bolognese
#Family Recipe
#Lamb
#Beef
#Italian Cuisine
#Comfort Food
#Gluten-Free Option
Ready to Serve Eggplant Lasagna
Recipe Information
40m
Prep Time
1h 40m
Cook Time
2h 20m
Total Time
8
Servings
Medium
Italian-Argentine Fusion
Spanish
Nutrition (per serving)
450
Calories
30g
Protein
25g
Carbs
25g
Fat
Golden Brown Baked Lasagna Top
Ingredients
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Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Layered Lasagna Before Baking
Instructions
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- Preheat oven to 200°C (400°F). Slice eggplants lengthwise into 1/4-inch thick strips. Arrange on baking sheets, brush with olive oil, sprinkle with salt, and roast for 15-20 minutes until tender and slightly golden. Set aside.20m
Preview20mPreviewPreheat oven to 200°C (400°F). Slice eggplants lengthwise into 1/4-inch thick strips. Arrange on baking sheets, brush with olive oil, sprinkle with salt, and roast for 15-20 minutes until tender and slightly golden. Set aside. - In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and sauté until translucent and caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.10m
Preview10mPreviewIn a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and sauté until translucent and caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. - Increase heat to medium-high. Add ground lamb and beef to the pot. Break up the meat with a spoon and cook until browned on all sides, about 8-10 minutes. Drain any excess fat. Pour in white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until almost fully evaporated.15m
Preview15mPreviewIncrease heat to medium-high. Add ground lamb and beef to the pot. Break up the meat with a spoon and cook until browned on all sides, about 8-10 minutes. Drain any excess fat. Pour in white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until almost fully evaporated. - Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45-60 minutes, stirring occasionally, allowing the flavors to meld. The longer it simmers, the more flavorful it will be.1h
Preview1hPreviewStir in the crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45-60 minutes, stirring occasionally, allowing the flavors to meld. The longer it simmers, the more flavorful it will be. - Preheat oven to 190°C (375°F). In a 9x13 inch baking dish, spread a thin layer of bolognese sauce at the bottom. Arrange a layer of roasted eggplant slices over the sauce. Top with a layer of bolognese, then sprinkle with mozzarella and parmesan cheese. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.15mPreview15mPreviewPreheat oven to 190°C (375°F). In a 9x13 inch baking dish, spread a thin layer of bolognese sauce at the bottom. Arrange a layer of roasted eggplant slices over the sauce. Top with a layer of bolognese, then sprinkle with mozzarella and parmesan cheese. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing and serving. Garnish with fresh basil, if desired.40mPreview40mPreviewCover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing and serving. Garnish with fresh basil, if desired.
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