I would like to adapt this recipe with the eggplant lasagna recipe to make a more flavourful lasagna. do you think it would work? Mix the ricotta and cottage cheese with parmasan and egg and add some ground beef with the sauce added to the eggplant?
Egg Plant Lasagna - All Phases
2 large eggplants, sliced into 1/3 inch rounds (do not peel, but score with a fork before slicing)
Olive oil mixed w/ italian seasonings (the amount you use will vary on the size of your eggplants, you can always mix together more if you need it. I used a BBQ brush to put it on)
1 (one) 16 oz container part skim ricotta
Parmesan Cheese (use your judgement...i like a bunch, go figure)
2 cups part skim mozzarella cheese
1 16 oz Jar/Can prepared spaghetti sauce (no added sugar, I like Hunts)
Brush both sides of each eggplant round with the olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler
(we used the broiler, and it only took a few minutes)
After removing the browned eggplant rounds, set oven to heat to 400 degrees.
Meanwhile in a small bowl: Mix the ricotta, egg, and parmesan cheese.
In casserole dish (9x13 or 2 smaller ones) make layers of:
Sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.
Bake in oven until bubbly.