Prep Instructions

1. First comes the sauce. In a wider pan heat up the oil, add ground meat and cook for 10 minutes until nicely brown. Add garlic and saute on medium heat for 2-3 minutes mixing frequently to avoid burning.
2. Add tomatoes, tomato paste, oregano and a pinch or two of salt. Mix well and change the heat to low. Simmer for 2o minutes. Add chili pepper flakes (if using it) to spice up the sauce.
3. Now take a lasagna baking form and prepare the dish. Layer the bottom and walls of the form with olive oil using a brush.
4. Prepare your egg plant cutting it into even width, around 1 cm slices and spray them with olive oil to absorb some of the olive. But don’t go overboard with the oil (remember that 1 gram of fat equals 9 calories so think about the long run or use less calories)
5. When the sauce has been cooking for 20 minutes prepare a ladle and let’s go make the layers.
6. Place a layer of egg plant slices on the bottom, top with grated mozzarella and cover it with the meat sauce.
7. Continue the process until you run out of ingredients and sauce or space in your form. And if that happens take another dish and make additional batch as you know that lasagnas freeze very, very well. So always make an extra batch for these busy work week days. And believe me they will surely come along.
8. Cook lasagna in an oven in 180 degrees Celsius for 45 minutes.

Nutrition Facts & Tips