Russian Eggplant Lasagna Recipe

Cook Time: 35-40
Servings: 4


2 medium eggplants

Vegetable Filing:
2 cups of baby spinach
1 yellow onion
1 red bell pepper
12 oz (1.5 cup) ricotta cheese
1/2 cups mozzarella cheese shredded
1 egg

Meat Filling: 
2 cups  tomato sauce
1/2 lb ground beef
1/2 lb ground chicken
salt & ground pepper to taste
1/2 tsp ground coriander
1/2 tsp Italian herbs
1/2 -1 table spoon of sugar
2-3 table spoons of cooking oil

My favorite Lasagnas is with eggplants instead of pasta. I consider it healthier, but it is delicious as well.
Let’s prepare the eggplants first.
Wash them, peal the skin and cut along in about 3/4 of an inch thick slices . Sprinkle them with salt on both sides and let them sit for about 20 min, to drain bitter juices out of them.

Meanwhile, let’s prepare the other vegetable.

Optimized-IMG_5347 Wash the pepper, cut along in half and clean from core. Peel and wash the onion.  Dice onion and pepper. Saute them in a skillet with one table spoon of your favorite cooking oil.

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Coarsely cut or snip spinach with kitchen scissors.
Add it to the vegetables, sprinkle with a little bit of salt and ground pepper, and saute mixing together until spinach slightly translucent.

Transfer vegetables to a bowl with ricotta cheese.

Add mozzarella cheese to the mixture.

Add an egg and mix it all to combine together.
The vegetable fillings is ready.

In clean skillet slightly cook the ground meet, just until it loses the color. Add Prego Italian Sauce, or one of your favorite tomato sauce. But remember that the success of your dish will depend on the taste of your sauce.
Sprinkle with some salt, ground pepper, coriander and sugar.
Cook it turning until all combined together, about 10 minutes.


Now the eggplants are ready to work with. Turn the oven to 350 F.(180 C)
Tap them with paper towel to absorb the moisture on them.
Cover the baking sheet with the parchment paper and brush it with some cooking oil. Sprinkle each slice of an eggplant with ground pepper, coriander, and Italian herbs on both sides. Place them on the baking sheet and brush each over with some cooking  oil as well. Bake for about 30-35 min or until slightly golden brown.
Let them cool before putting the filings on.

Now we will start layering our lasagna.
Spread the first layer of cheese mixture on the top of eggplant slices.

Then spread the meet sauce over it…

Sprinkle with more cheese… Put another slice of eggplant on the top and repeat layers. About two or three layers of each.

Finish with the shredded cheese on the top.

Put in the oven for another 15-20 min to melt the cheese inside and out.

Enjoy this dish with your family.



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