9lasagna sheetsuse more or less depending on the size of them enough for 3 layers
¼cupParmesan cheesefreshly grated
220gg/1 cup fresh mozzarella balltorn
50gg/1/2 cup smoked gouda or other smoked cheese
1tomatosliced
4-5basil leaves
Instructions
Turn your oven on to a broiler/grill setting and set the rack 6" away from the top.
Slice the eggplants ½" thick, arrange on a baking sheets and lightly brush with olive oil or spray with a low calorie spray. Broil for 5-6 minutes on one side, turn the slices over brush with olive oil and broil for 4 minutes longer. Set aside.
Turn the oven temperature to 350F/180C.
Mix your Beef Ragu with tomato passata or crushed tomatoes in a medium bowl, season with more salt if needed. Take a ladleful of the sauce and spread on the bottom of a baking dish in a thin layer.
Then lay your lasagna sheets in one layer, cover with more sauce and grated parmesan, then eggplant layer, reserving 3-4 slices for the top and parmesan, another pasta layer and sauce, finishing with the third layer of lasagna sheets and the sauce.
Cover the top with torn mozzarella ball, grated smoked gouda, sliced tomatoes, reserved eggplant slices and basil leaves. Sprinkle remaining parmesan on top.
Cover with tin foil and bake for 30 minutes, uncover and bake for 15-20 minutes longer till cheese is bubbly and golden. Let it stand for 15 minutes before cutting in squares.
Notes
Alternatively, you can use this recipe for a quick tomato meat sauce.