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Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (1/4-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.
While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.
Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.
Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with 1/4 cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.
For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining 1/2 cup of mozzarella cheese.
Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.
While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.
Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.