Rustic Three Cheese Eggplant Lasagna with Beef Ragu Recipe
This Rustic Three Cheese Lasagna combines layers of tender eggplant, rich beef ragu, and a trio of melted cheeses for a hearty, comforting Italian-inspired dish perfect for family dinners. Featuring roasted eggplants and savory tomato sauce, it delivers balanced flavors and textures baked to golden cheesy perfection.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Vegetables and Sauce
- 2 eggplants (sliced 1/2 inch thick)
- 2 tbsp olive oil
- 750ml (3 cups) beef ragu
- 500ml (2 cups) tomato passata or crushed tomatoes
- Salt to taste
- 1 tomato (sliced)
- 4–5 basil leaves
Pasta and Cheese
- 9 sheets lasagna (enough for 3 layers, adjust based on size)
- 125g (1/4 cup) Parmesan cheese, freshly grated
- 220g (1 cup) fresh mozzarella ball, torn
- 50g (1/2 cup) smoked gouda or other smoked cheese
Instructions
- Preheat Broiler: Turn your oven on to the broiler or grill setting and place the rack about 6 inches from the top heating element.
- Broil Eggplant: Arrange the eggplant slices on a baking sheet and lightly brush or spray with olive oil. Broil for 5-6 minutes on one side, then turn slices over, brush with olive oil again and broil for another 4 minutes until tender. Remove and set aside.
- Preheat Oven: Change oven temperature to 350°F (180°C) for baking the lasagna.
- Prepare Sauce: In a medium bowl, mix the beef ragu with the tomato passata or crushed tomatoes. Season with additional salt if needed.
- Assemble Lasagna Base: Spread a ladleful of the sauce mixture thinly on the bottom of a baking dish. Layer lasagna sheets over the sauce, then cover with more sauce, grated Parmesan, and a layer of eggplant slices (reserve 3-4 slices for topping). Repeat with another layer of pasta, sauce, and cheese, finishing with the final pasta layer and sauce.
- Add Cheese and Toppings: Top the final sauce layer with torn mozzarella, grated smoked gouda, sliced tomato, reserved eggplant slices, and basil leaves. Sprinkle remaining Parmesan cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for another 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna stand for 15 minutes before cutting into squares to serve.
Notes
- Adjust the number of lasagna sheets based on their size to ensure three even layers.
- For a vegetarian version, substitute the beef ragu with a hearty vegetable ragù or lentil sauce.
- Roasting the eggplant before assembling adds smoky flavor and prevents sogginess.
- Letting the lasagna rest after baking allows the layers to set for easier slicing.
- Use fresh basil for garnish to enhance the herbaceous notes in the dish.
