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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I had been planning on making a meat pie with ground meat and puff pastry dough for a dinner party, but 2 hours before the party, I realized that instead of buying pastry sheets, I had bought pastry shells, which would never work. So after the compulsory freak out, I created this dish and was glad I did, because we finished every drop! Ingredients:
16 ounces lasagna noodles |
2 lbs ground beef |
2 medium eggplants |
2 eggs |
1/2 cup flour |
1 cup corn flake crumbs |
1 onion, chopped |
20 ounces marinara sauce |
1 cup water |
oil |
parsley |
Directions:
1. saute onion until soft.
2. brown meat and add to onions.
3. Mix with 15 oz. marinara sauce.
4. Peel eggplant and slice into 1/2 inch rounds.
5. dredge in flour, then egg, then cornflake crumbs.
6. In an oven proof dish, lay down raw lasagna noodles.
7. layer on half of the eggplant rounds.
8. add a layer of 1/2 the meat.
9. Repeat noodles, eggplant and meat.
10. End with a layer of noodles.
11. Mix the remaining marinara sauce with a cup of water and pour over the noodles.
12. sprinkle with some cornflake crumbs and fresh or dried parsley.
13. Bake at 350 for 1 hour.
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