There are many ingredients and layers to this scrumptious dish. The bold flavors, addition of Indian spices, thoroughly cooked minced meat, caramelized eggplants and fresh basil and parsley take this already glamorous dish to yet another level. I guess this particular dish would definitely be classified as one of my many fusion dishes! Here is to already spoiled tastebuds, being spoiled even more!
For most of my dishes, I tend to use Kosher salt, as used for this lasagna recipe as well. For whatever reason, this particular salt adds an additional flavor that table salt just does not offer. I bake this at 365 degrees Fahrenheit for about 40 minutes covered with aluminum foil and 5 minutes uncovered, until the cheese on top is all bubbly and the lasagna is cooked to sheer perfection.
Minced Meat and Eggplant Lasagna
This Italian-Indian fusion dish is absolutely delectable. The many layers, the flavors, the spices, the slow-cooked tomato sauce, caramelized eggplants and tender minced meat takes the lasagna dish as we know it to another level. You will never see lasagna as anything other than extraordinary after taking just one yummy, cheesy, mouthwatering bite of this goodness.
Servings: 6
Ingredients
Minced Meat (Ground beef ‘Keema’) preparation
- 1 lb 85% Lean Ground Beef
- 1.5 medium onions sliced
- 3 tbsp grapeseed oil
- 1/4 tsp cumin seeds roasted and ground
- 1 tsp corriander seeds roasted and ground
- 1 tsp Kasmiri Lal Mirch *chili powder
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 handful freshly chopped coriander leaves
- Kosher salt to taste
Lasagna and Tomato Sauce Ingredients
- 1 lb lasagna sheets *Barilla
- 1 lb Ricotta cheese
- 1 large egg
- 36 oz Tomato and Basil sauce *Bertolli’s organic
- 2 tsp dried oregano *1 tsp for sauce and 1 tsp for ricotta mixture
- 2 tsp dried parsley *1 tsp for sauce and 1 tsp for ricotta mixture
- 1 tsp coriander seeds roasted and ground
- 1/2 tsp cumin seeds roasted and ground
- 1/2 tsp cayenne pepper *McCormick
- 1/2 tsp red chili powder *McCormick
- 1 cube beef bouillon *Knorr
- 1/4 cup vegetable stock
- 2 tbsp grapeseed oil
- 1 cup shredded Mozzarella
- 1 cup shredded Parmigiano Reggiano
- 6 slices Mozzarella cheese
- 1/2 cup freshly chopped Parsley leaves
- 1/2 cup freshly chopped Basil leaves
Instructions
Minced Meat Preparation (‘Keema’)
- Place cooking pot on medium high heat. Add the grapeseed oil and when oil is hot, turn heat to medium and add ginger and garlic paste, stir and cook for about 3 minutes. Add the onions and cook until onions are light brown (7-8 minutes). Turn heat to medium low and add all the spices and salt. Stir and cook for additional 5-6 minutes (you may add a few drops of water so as not to burn the spice mixture). One spices are aromatic and the oils are released, add the ground beef and mix very well, breaking down the beef and incorporating all the spices. I mix this for about 5 minutes (yes, your hands will get a workout). Once the meat changes color to a light brown and is properly mixed, turn heat to low, cover with lid and continue to cook for about 30-35 minutes until oil is released (no more water or moisture remains). Then uncover, turn heat to medium high, add the freshly chopped coriander leaves and cook while stirring for about 2-3 minutes more. Now it’s done. Turn off heat and let rest. (I usually prepare this a few days prior and have it ready in the fridge. You can use this minced meat, ‘Keema’ recipe for a gadzillion different recipes!)
Tomato sauce
- In a saucepan, heat 2-3 tbsp of grapeseed oil on medium high heat. Once oil is heated, add the beef bouillon cube, stir and cook for about 2 minutes. Turn heat to medium low and add the spices and cook for 4 minutes (after cooking spices for about 2 minutes, add 1/4 cup of vegetable stock). Once spices are aromatic, add the tomato sauce, stir well and cook uncovered on medium low for about 5 minutes. Once sauce comes to a boil, turn heat to low, cover with lid and cook for about 20 minutes. Set aside and let cool.
Ricotta mixture
- In a mixing bowl, add the ricotta cheese, egg, 1 tsp dried oregano, 1 tsp dried parsley, a pinch of Kosher salt and 1/2 cup Parmigiano Reggiano shredded cheese and mix well with spatula. Place mixture in a large strainer with a bowl underneath and press while mixing to remove excess water. Keep mixture in strainer for about 15 minutes.
Lasagna
- Cook Lasagna sheets per package instructions (Bring 5 quarts of water to a boil, add pasta to boiling water and cook uncovered for about 8 minutes, gently stirring occasionally). Drain and set aside.*A few tips here: I don’t add salt to the boiling water, I add about 1/4 cup of Canola oil while the lasagna sheets are in boiling water. After draining, I gently wash with cold water and then separate the sheets individually and place in a sheet pan, to prevent sticking and then, let cool.
Eggplants
- Wash and pat dry one Globe Eggplant. Slice into 1/4″ pieces. Sprinkle with 1/4 tsp salt and let sit in colander with bowl underneath for about 15 minutes. Then shallow fry eggplants until you get a caramelized color on both sides and they are soft and cooked thru. Place on paper towel lined sheet pan and let rest until cool.
Final Layering of Lasagna dish
- Preheat over to 365 degrees Fahrenheit. Place 1 ladle spoon of tomato sauce as the first layer in a lasagna baking dish. Spread with pastry brush. Place three sheets of lasagna horizontally and one sheet (in corner, vertically-may have to shorten this sheet a little). Place ricotta mixture and spread evenly, add 1/2 ladle spoon tomato sauce and spread, add some minced meat mixture, sprinkle some freshly chopped parsley/basil leaves, evenly place six Mozzarella cheese slices, then place lasagna sheets again (as described above), then pour some sauce on top of sheets and spread, spread remaining ricotta mixture, sprinkle 1/2 cup Parmigiano Reggiano shredded cheese, placed fried eggplant slices in a single layer, add some minced meat, add some additional sauce, sprinkle remaining fresh chopped parsley and basil leaves, assemble final lasagna sheet layer. Pour remaining sauce and evenly spread, add shredded Mozzarella and any remaining sliced eggplants. Cover with aluminum foil and bake for 40 minutes covered and 5 minutes uncovered. Let rest for 15 minutes prior to cutting and serving. Enjoy!