Luma's Beef and Veg Lasagna with Eggplant Sauce

A gorgeous family lasagna recipe with a great serving of veggies and eggplant sauce. I like to serve the lasagna with a side salad with vinaigrette dressing.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 479 Calories

Ingredients

• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 gallon milk
• 3 tomatoes, chopped
• 4 cups shredded mozzarella cheese
• 1 pinch dried oregano, or to taste
• 1 (16 ounce) can tomato sauce
• 1 tablespoon butter, or as needed
• 1 onion, crushed
• 2 (16 ounce) packages ground beef
• 1 small eggplant, chopped
• 8 white mushrooms, sliced, or more to taste
• 1 zucchini, chopped, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.

Step 2

Heat a saucepan over medium-high heat. Cook and stir onion until softened, about 5 minutes. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes; cook until softened, about 10 minutes. Add eggplant, mushrooms, green bell pepper, zucchini, and garlic. Cook until vegetables soften, 15 to 20 minutes. Mix in tomato sauce, oregano, salt, and pepper.

Step 3

Melt butter in a separate saucepan over medium heat. Add flour; pour in milk slowly. Season with salt and pepper. Bring bechamel sauce to a boil. Cook and stir until thickened, 5 to 7 minutes.

Step 4

Pour some bechamel sauce into the bottom of the prepared pan. Add a layer of lasagna and a layer of beef sauce; sprinkle some mozzarella cheese on top. Repeat layering until pan is full; sprinkle the remaining mozzarella cheese on top.

Step 5

Bake in the preheated oven until top is browned and lasagna is heated through, about 2 hours.