Luma's Delicious Beef and Veg Lasagna with Homemade Eggplant Sauce

Indulge in the comforting flavors of Luma's Beef and Veg Lasagna with Eggplant Sauce. This delicious Italian-American dish features layers of rich beef and vegetable filling, complemented by a savory eggplant sauce. The lasagna is topped with gooey melted cheese for an irresistible finish. Prepare this hearty and flavorful lasagna in just a few simple steps, and impress your friends and family with your culinary skills. Perfect for a weeknight dinner or a special occasion, this lasagna recipe is sure to become a favorite in your household.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 1 red bell pepper, diced
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large eggplant, sliced
• 1/4 cup olive oil
• 9 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the chopped onion, minced garlic, grated carrot, grated zucchini, and diced red bell pepper to the skillet. Cook until the vegetables are tender.
4. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 15 minutes.
5. While the sauce is simmering, prepare the eggplant. Heat the olive oil in a separate skillet over medium heat. Add the sliced eggplant and cook until golden brown on both sides. Remove from heat and set aside.
6. Spread a thin layer of the sauce on the bottom of a 9x13-inch baking dish.
7. Place 3 cooked lasagna noodles over the sauce.
8. Spread a layer of the beef and vegetable mixture over the noodles.
9. Place another layer of 3 lasagna noodles over the beef mixture.
10. Spread another layer of sauce over the noodles.
11. Layer the cooked eggplant slices on top of the sauce.
12. Sprinkle a generous amount of shredded mozzarella cheese and grated Parmesan cheese over the eggplant.
13. Repeat the layers with the remaining ingredients, ending with a layer of cheese on top.
14. Cover the baking dish with aluminum foil and bake for 30 minutes.
15. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbly.
16. Remove from the oven and let the lasagna rest for a few minutes before serving.
17. Garnish with fresh basil leaves and serve hot.

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