Ingredients:
1 1/2 lbs. ground sirloin
1 large eggplant
5 cups (32 oz.) of diced tomatoes
1 cup (8 oz.) of tomato paste
1 lb. baby spinach
1 large onion, diced
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
6 tbsp. minced garlic
2 tsp. red chili flakes
2 tsp. ground sage
2 tsp. ground oregano
2 tsp. dried tarragon
3 tsp. salt
2 tsp. black pepper
1 cup chicken stock
2 lbs. part-skim ricotta cheese
2 cups romano cheese, shredded
2 cups parmesan cheese, shredded
3 eggs, lightly beaten
1 lb. dry wide lasagna pasta (1 box)
3 tbsp. olive oil
Directions:
Slice the eggplant into 1/4 inch thick slices and place into a colander. Liberally salt all of the slices and cover with a plate. Let the eggplant sweat and drain overnight in the sink.
In a large pot, heat the olive oil over medium high heat. Add the eggplant and saute for about 5 minutes, stirring frequently. Add in all of the other ingredients except for the pasta, meat, eggs, and cheeses and stir to combine. Reduce the heat to low, cover, and simmer for 1 hour until the eggplant is mushy, stirring and mashing the ingredients together using a wooden spoon about every 10 minutes.
Cook the ground sirloin over medium high heat until browned. Add to the sauce mixture and stir to combine. Add the ricotta and stir vigorously until fully combined through. Add the beaten eggs and stir vigorously to combine through. Set aside.
Preheat oven to 400 degrees. Cook the pasta according to package directions. Take a large 13 x 9 baking dish and spray down with cooking spray. Place 1/3 of the sauce/meat mixture into the bottom of the baking dish. Top with 1/3 each of the parmesan and romano cheeses in an even spread. Top with 1/3 of the lasagna pasta sheets. Repeat this until you have a final layer of pasta on top. Cover the baking dish with aluminum foil. Place in the oven and bake for 35 minutes. Let cool for 10 minutes before serving.
Makes 10 large servings.
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