Easy Lasagna Recipe
An easy recipe for the whole family to enjoy! This simple lasagna recipe is versatile and flexible to fit the tastes of any picky eater.
If you have a toddler, they will likely all have the same food wish list: pasta, chicken nuggets, and pizza! That’s definitely the case for my son at least. Recently he has been begging me to make him one of his favorite food, so I finally caved in and made his favorite lasagna – which is also my husband’s favorite. Like father, like son! My family never leaves any leftovers of my lasagna, so I know yours won’t either.
I have created several versions of this lasagna recipe, but I feel this one reigns supreme. The meat sauce is simple to make without sacrificing flavor. And the recipe itself can be easily changed for your dietary needs or preferences! If you want a more traditional taste to your lasagna, adding ground pork or sausage could be a great substitution. For my vegetarian readers, you can either take the meat out altogether, or add in some sautéed zucchinis and carrots to give it some heartiness.
My lasagna recipe may be straightforward, but there are a multitude of ways to level it up for those who want to experiment more with the recipe.
- No-boil lasagna pasta will work just fine in this recipe, but boiled lasagna noodles will provide a better result in the long run. Once you have boiled them, put them into ice water immediately to stop the cooking process. The pasta will continue to cook in the oven, so you want it very al dente at this step.
- Don’t skimp on the meat sauce. It is absolutely delicious, so serve some on the side once the lasagna is out for those who want to add a little extra flavor and moisture at the end.
- As noted in the recipe’s instructions, make sure to add milk into the roux bit by bit for the béchamel sauce. Do not dump all the milk in at once. This will make the velvety smooth béchamel into a thick and lumpy mess. Definitely not what you want in a lasagna!
- For the béchamel, it is easier to make with warm milk. Heat up the milk to a warmer temperature (warm not boiling) to prevent intense splashing when it hits the pan.
My family absolutely adores this lasagna recipe, and it is always a hit with friends as well. If you try this dish and there are somehow leftovers after dinner, do not worry! Lasagna actually tastes even better the next day since all the flavors have been able to marinade together for longer. Put the leftover lasagna in an airtight container, and it can last in the fridge for 3 to 5 days. A great option for those who want to meal prep, or those who just want to enjoy lasagna throughout the week. It’s delicious, I understand wanting to eat it a lot!
Let me know in the comments how you and your family enjoyed the recipe! I hope you loved it as much as we do.
Eggplant Lasagna Recipe
- 3 pieces big eggplants (thinly sliced) about 1 cm
- salt for soaking the eggplant before frying
- 150 grams grated mozzarella cheese for topping
- fresh parsley for garnishing
- 1 garlic minced
- 1 big onion diced
- 500 grams tomato sauce
- 2 tablespoons olive or cooking oil for sauteeing
- ½ teaspoon italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon fish sauce or anchovies optional
- 1 piece dried bay leaves
- 3 tablespoons butter
- 3 tablespoons flour
- 250 ml milk
- salt & pepper to taste
- Slice the eggplants thinly about 1 cm thick, sprinkle with generous amout of salt and set aside for about 10 minutes.
- Rinse eggplant thouroughly under running water to remove excess salt.
- Fry eggplant on a medium heat until golden brown. Continue frying until all the eggplants are fried. Alternatively, you may roast or grill the eggplant as well.
- In a medium sized sauce pan, saute onion and garlic over medium high heat until fragrant. Add tomato sauce, bay leaves, sugar and fish sauce.
- Bring to a boil, reduce heat to low and let simmer covered for about half an hour stirring occasionally to avoid the bottom from burning. Season with salt and pepper to taste. Set aside.
- In a small saucepan, melt butter over medium heat then add flour. Stir continuously until a paste forms (roux). Continue cooking for about 2 minutes.
- Add milk to the roux slowly, stirring with a whisk, until you get a smooth consistency. Cook for about 5 minutes stirring continuously until the sauce has thickened. Season with salt and pepper to taste. Set aside.
EGGPLANT LASAGNA ASSEMBLY
- Preheat oven to 180°C
- To assemble, spread about 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant over tomato sauce. Spread tomato sauce, then bechamel sauce. Repeat this process until all eggplants are used. Top with grated mozzarella cheese.
- Bake in preheated oven for 20 minutes or until top turns golden brown. Remove from oven then garnish with parsley.
- Let it cool for at least 10 minutes before serving. Enjoy!