Healthyfied Eggplant Lasagna

Instructions

1. Prepare all your vegetables: Slice the eggplant into 1/4 inch slices. Finely chop the parsley, dice the tomatoes, and the white onion, and mince the garlic.
2. Preheat the oven to 375°F (190°C).
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onions, sautéing until translucent, about 5 minutes.
4. Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 10 minutes.
5. Stir in the passata, chopped tomatoes, and all the dried herbs (basil, oregano, thyme, rosemary, marjoram) to the beef mixture. Season with ground black pepper. Let it simmer for 15 minutes, until the sauce has thickened.
6. In a separate pan, sauté the spinach until wilted, about 5 minutes.
7. To assemble the lasagna, layer the bottom of a baking dish with slices of eggplant, followed by a layer of the beef and passata sauce, then a layer of sautéed spinach. Sprinkle with chopped parsley.
8. Repeat the layers until all components are used, finishing with a layer of eggplant slices on top.
9. Grate the Parmesan and mozzarella cheeses. Mix them together and sprinkle the cheese mixture over the top layer of eggplant.
10. Cover the baking dish with aluminium foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
12. Let it rest for 10 minutes before serving. Enjoy your Healthyfied Eggplant Lasagna hot.