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“Here is a recipe that I have had for some time. It is a recipe that I will sometimes bring for potluck or serve at a dinner party with a large green salad and crusty Italian loaf. Bet you can't beat it!”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice eggplant into ¼ inch slices. Place on cookie sheet that has been sprayed with olive oil. Spray or brush eggplant with a little olive oil and sprinkle with a pinch of salt. Place in 450 Fahrenheit oven, cooking about 3 to 4 minutes each side or just until it starts to brown. Take out and let cool.
  2. Meanwhile, sauté sliced mushrooms in a little olive oil until the colour changes. Set aside.
  3. Cut the end of the sausage and squeeze the filling out into a large frying pan. Add the ground beef onion and garlic and cook on medium heat, stirring frequently (or preferrably constantly), breaking the meat up and mixing it well until meat is browned. Add the oregano, basil, tomatoes, tomatoe paste; stirring until well mixed. Add sauté mushrooms and simmer for 1 hour.
  4. Cook lasagne noodles according to package directions; drain, rinse well with cool water and set aside.
  5. Combine ricotta cheese, eggs, pepper, Parmesan cheese and 1/2 of mozzarella cheese.
  6. In a lasagne pan, create the following thin layers starting with meat sauce, noodles, cheese mixture; meat sauce, Eggplant, meat sauce, noodles meat sauce, remaining cheese mixture then sprinkle with mozzarella cheese.
  7. Bake at 375 degrees for 40 minutes, or until cheese mixture is thoroughly melted and just starting to brown. Let stand on the counter for 10 to 15 minutes before cutting.

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