Rustic Three Cheese Lasagna

5 from 4 votes

Beef ragu lasagna with three cheeses, roasted eggplant and zucchini.

Prep Time20

Cook Time50

Total Time1 10

Course: Main

Cuisine: Italian

Keyword: lasagna

Servings:

2 eggplants sliced thickly
2 tbsp This is an affiliate link.olive oil
750ml / 3 cups beef ragu recipe
500ml / 2 cups This is an affiliate link.tomato passata/ crushed tomatoes
Salt to taste
9 sheets lasagna use more or less depending on the size of them enough for 3 layers
125g / 1/4 cup cup This is an affiliate link.Parmesan cheese freshly grated
220g / 1 cup fresh mozzarella ball torn
50g / 1/2 cup smoked gouda or other smoked cheese
1 tomato sliced
4-5 basil leaves

Turn your oven on to a broiler/grill setting and set the rack 6" away from the top.
Slice the eggplants 1/2" 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.

Alternatively, you can use this recipe for a quick tomato meat sauce.