Saturday, February 9, 2013

Beef and Eggplant Goat Cheese Lasagna

Last night I came up with a recipe using the majority of the ingredients I had left in the kitchen (I did send Paul out for an onion since, somehow, we ran out and an onion is a big part of any lasagna I make).  I'd been imagining this recipe for several days, hoping it would be as good as I thought it might be.  I hoped that at the very least it would be as good as my regular vegetarian eggplant lasagna.  And to be honest, I think that this is our new favorite, although I don't think the pictures, taken after I'd already sliced into it, did the dish justice!

1 onion (diced)
1 eggplant (sliced and salted and then rinsed after 10 minutes and diced)
1 lb ground beef
2 large tomatoes (diced)
4 tbs garlic (diced)
8 oz mushrooms (sliced)
4 oz Mozarella Goat Cheese (shredded)
8 oz Mozarella and Provolone (or more goat cheese) (also shredded)
Garlic Powder
Onion Powder
Kosher Salt

Preheat the oven to 350 degrees.  On stovetop brown the beef, adding 1 tbs garlic powder, onion powder, oregano, basil and tarragon and 1 tsp kosher salt.  Also add 2 tbs diced garlic.  Drain and set aside.

In another pan combine the onion, eggplant, tomatoes, garlic and mushroom.  Repeat the same spices from above in the same amounts.  Once the eggplant looks cooked (about 10-15 minutes over medium heat while stirring) remove from heat.

In a baking dish (this made enough to fill two baking dishes for me, one small and one medium sized) spread the browned beef.  Add a layer of shredded mozarella goat cheese.  On top of the goat cheese add the vegetable mixture.  Next add another layer of cheese, either mozarella and provolone or if this is dairy free (cow at least), goat cheese.

Bake uncovered for 10-15 minutes.  

Let cool for five minutes.  Enjoy!

This is now a big family favorite.  Paul loved it.  I added a can of kidney beans sprinkled lightly with garlic and onion powder to the girls dishes, because they'll try anything that has beans on it (yeah, I know... my kids are weird.  They think beans are like candy...).

Next time I think I'll add sliced black olives too.  When I finished baking it I couldn't help but think that they would have been a nice addition.


  1. So glad you posted this... now I know just what to do with the eggplant I bought yesterday. :)

  2. I don't usually notice recipes on websites, but this looks SO GOOD. I love eggplant anything and I love beef.


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