Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 large eggplant (about 1 to 1 1/2 lb.); 12 ounces ground beef chuck; 1 cup chopped yellow onion (from 1 onion); 1/2 chopped red bell pepper (from 1 bell pepper); 1 tablespoon finely chopped garlic; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 teaspoon crushed red pepper; 1 (24-oz.) jar marinara sauce; 2 cups whole-milk ricotta cheese; 2 large eggs, beaten; 16 ounces pre-shredded mozzarella cheese; 7 ounces fresh mozzarella, torn into small pieces; 2 teaspoons chopped fresh thyme leaves

14 ingredients

2 steps

Ingredients

1 large eggplant (about 1 to 1 1/2 lb.)
12 ounces ground beef chuck
1 cup chopped yellow onion (from 1 onion)
1/2 chopped red bell pepper (from 1 bell pepper)
1 tablespoon finely chopped garlic
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 (24-oz.) jar marinara sauce
2 cups whole-milk ricotta cheese
2 large eggs, beaten
16 ounces pre-shredded mozzarella cheese
7 ounces fresh mozzarella, torn into small pieces
2 teaspoons chopped fresh thyme leaves

Directions

1

Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat.
2

Stir together ricotta and eggs in a small bowl.