This Meaty Mediterranean Eggplant Lasagna recipe is filling and delicious. With plenty of spinach and basil in the mix, this homemade dish offers a hearty helping of nutritious, fresh produce.
4
Servings
18
Ingredients
0
Comments
Ingredients
- ⅔ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- ¾ cups cook Ground Beef
- 14 ounces Whole Tomatoes, Canned
- ½ cups Water
- ¼ cups Tomato Paste
- ½ teaspoons Oregano, Dried
- 1 tablespoon chop Fresh Basil #1
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Black Pepper #1
- 1 ¾ cups slice Eggplant
- 1 tablespoon Olive Oil
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Black Pepper #2
- 6 individual No-Boil Lasagna, Whole Wheat
- 1 cup chop Spinach, Baby
- 1 cup Mozzarella Cheese, Shredded
- 1 ½ tablespoons chop Fresh Basil #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- 3066796 Upgrade to a paid membership 95674 to unlock all instructions 882
- 9627817 Upgrade to a paid membership 22277 to unlock all instructions 23784
- 6720122 Upgrade to a paid membership 888 to unlock all instructions 10251
- 6314154 Upgrade to a paid membership 57810 to unlock all instructions 8517
- 4965103 Upgrade to a paid membership 76886 to unlock all instructions 62289
- 3185146 Upgrade to a paid membership 45074 to unlock all instructions 65484
- 1062780 Upgrade to a paid membership 17930 to unlock all instructions 44812
- 9255874 Upgrade to a paid membership 79391 to unlock all instructions 59786
- 4329344 Upgrade to a paid membership 26839 to unlock all instructions 27144
- 6554453 Upgrade to a paid membership 95838 to unlock all instructions 69291
- 1323822 Upgrade to a paid membership 92799 to unlock all instructions 41567
- 8021728 Upgrade to a paid membership 82715 to unlock all instructions 47255
- 4197021 Upgrade to a paid membership 7909 to unlock all instructions 78874
- 5436942 Upgrade to a paid membership 70064 to unlock all instructions 77341
- 5568828 Upgrade to a paid membership 52675 to unlock all instructions 77434
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 1775411 Upgrade to a paid membership 40338 to unlock all instructions 95847
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine onion, garlic, ground beef, whole tomatoes (crushing with your hands or chopping with kitchen shears), water, tomato paste, oregano, basil #1, salt #1 and black pepper #1.
- Brush eggplant slices on both sides with olive oil.
- Place on a baking sheet in a single layer and sprinkle with salt #2 and pepper #2.
- Place under the broiler until browned on both sides. You may have to flip them over in the middle of cooking time. This should take about 8-12 minutes, but broiler temperatures vary, so watch carefully.
- Grease 1 springform pan per 4 servings.
- Layer in this order: meat sauce, lasagna noodles, eggplant, spinach, cheese, and basil #2. Repeat as many times as possible.
- Cover loosely with foil.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Place pan on trivet, creating a foil sling, if necessary.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 20 minutes.
- Naturally release pressure for 10 minutes, then release any remaining pressure.
- Broil for a few minutes to brown cheese, if desired.