Beef and Eggplant Lasagna


The kids’ been busy for the past two weeks, and we finally had our family dinner last night. First time in three Sundays I did not have to rush around to beat the clock, and I could cook in leisure.  I love family dinners ,not only I get to spend time with my beloved chickadees, I don’t have to worry about leftovers, they always end up in plastic containers to go.  It is so much easier to cook for more than two people.

I found this recipe from Christine’s, I did not realize that the recipes are different in her Chinese blog. I will make a point to check back once in a while for new postings.

I followed her instructions and cut the eggplant in long slices.  I found it was hard to cut through the eggplant after the lasagna is baked, the next time I will cut them in smaller slices.  This is a lighter lasagna than the ones I usually made as it takes less cheese.  Good dish to make if I want something with low(er)  fat.


1 box of oven ready lasagna

1 large eggplant

600 grams of ground beef

1 chopped onion

1 tsp of chopped garlic

2 cans of chopped tomato

1 tbsp of ketchup

1 tsp of Worcestershire sauce

pinch of ground nutmeg ( optional)

1/2 cup of fresh basil

1.5 cups of shredded mozzarella cheese

brown sugar to taste




1 tbsp soya sauce

1.2 tsp sugar

2 tsp cornstarch

1 egg


1/4 tsp oregano


preheat oven to 375

marinate beef  with ingredients, set aside

heat frying pan with oil, fry onions until soft, add chopped garlic

add ground beef, cook until no longer pink, breaking beef apart with spatula.

add the tomato with juice, bring to boil and then simmer until liquid is reduced to half, about 15 mins, stirring all the time.

add ketchup, Worcestershire sauce, pepper, basil.

add brown sugar for taste, thicken sauce with two tablespoon of cornstarch  which has been dissolved with enough cold water to a paste .

at the same time, wash and cut eggplant in slices at about .5 cm thick, arrange on baking sheet, brush oil on eggplant, and roast in preheated oven for 10 minutes, turn and roast the other side for the same amount of time

arrange eggplant on the bottom of pan, add sauce, lasagna noodle, repeat the layers and finish with sauce.

Cover with cheese and bake for 20 minutes, then turn oven to 395, bake until cheese turns golden brown, about 30 mins.


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