Beef & Eggplant Lasagna Recipe (with Video)

For the meat sauce
1. Heat the oil in a heavy bottom pot.
2. Cook the onion, garlic, carrot and celery for 8 minutes, stirring occasionally until golden.
3. Stir in the ground beef, season with salt and pepper and let it brown. Drain any excess liquid and place to the side so the meat can sear and the flavor intensifies.
4. Add the crushed tomatoes along the meat juices and oregano. Incorporate well and cook on medium heat for 5 minutes.
For the lasagna
1. Pre-heat the oven to 200°C/450°F
2. Lightly grease a baking pan with olive oil.
3. Slice the eggplants in thin slices (it can be in long slices if your pan is rectangular, or circular slices if it’s a circular pan).
4. Assemble the lasagna layering all the ingredients inside the pan. Start with a layer of eggplant, followed by meat sauce, cream and cheese. Repeat until the pan is completely filled and top with a layer of cheese.
5. Bake for 20 minutes or until the cheese melts and browns.
6. Serve straight from the oven, garnish with basil and serve with your favorite salad.