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Beef “Lasagna”

Beef “Lasagna” with Sweet Potato, Eggplant, and Mozzarella

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Winter nights call for hearty, cheesy, casserole-like bakes. Chef Michelle has exactly what we need. Here, she layers saucy beef with roasted sweet potatoes and eggplant to give the dish a lasagna effect without the noodles. Shredded mozzarella and Parmesan make this a melty masterpiece everyone will love.

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

  • Calories 720
  • Protein 44g
  • Total Carb 36g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • holland eggplant
    • 1
    • holland eggplant
  • sweet potato
    • 1
    • sweet potato
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ground beef
    • 12 ounces
    • ground beef
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut eggplant into ¼-inch rounds, discarding ends. Cut sweet potato lengthwise into ¼-inch planks. Roughly chop parsley leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic. Line a baking sheet with foil.

  2. Roast eggplant and sweet potato

    Roast eggplant and sweet potato

    On prepared baking sheet, toss eggplant and sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until eggplant and sweet potato are lightly browned and tender, 15-17 minutes.

  3. Sauté aromatics

    Sauté aromatics

    While eggplant and sweet potato roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until softened, 3-4 minutes. Add garlic to pan and sauté until fragrant, 1-2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Meanwhile, pat beef dry with paper towel.

  4. Cook beef

    Cook beef

    To pan with aromatics, still over medium-high heat, add beef. Season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Add tomato paste and cook, stirring to combine, 1 minute. Then, add ¼ cup water to pan and cook, stirring, until liquid is reduced by half and flavors have melded, 1 minute more. Remove pan from heat.

  5. Assemble and bake lasagna

    Assemble and bake lasagna

    Reshape aluminum tin, if bent. Once vegetables are roasted, layer half of beef, then half of vegetables, then half of mozzarella in tin; then repeat with remainder. Sprinkle over half of Parmesan. Discard foil from baking sheet and add tin. Bake until cheese is melted and bubbling, 7-10 minutes.

  6. Plate beef “lasagna”

    Plate beef “lasagna”

    While lasagna bakes, use the downtime to set the table or get ahead on dishes. Let beef lasagna cool slightly, about 5 minutes, then divide between serving plates. Garnish with parsley and remaining Parmesan. Dig in!

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