Prince Lasagna Recipe Made Easy and Delicious

Updated On: October 15, 2025

If you’ve ever enjoyed the rich, comforting flavors of Middle Eastern cuisine, then you’re in for a treat with this Prince Lasagna recipe. This unique dish combines layers of tender eggplant, savory ground meat (or a vegetarian alternative), and a luscious béchamel sauce, all baked to golden, bubbling perfection.

Unlike traditional Italian lasagna, Prince Lasagna offers a delightful twist with its aromatic spices and a satisfying blend of textures that make every bite memorable.

Perfect for family dinners or special occasions, this recipe is both impressive and approachable, allowing you to bring a taste of the Levant right into your home kitchen. Whether you’re a seasoned cook or a curious food lover, this dish promises to deliver layers of flavor and heartwarming satisfaction.

Let’s dive into how you can create your own delicious Prince Lasagna from scratch!

Why You’ll Love This Recipe

Prince Lasagna is a dish that stands out for its unique blend of Mediterranean flavors and comforting textures. What makes it special is the use of eggplant slices instead of pasta sheets, giving it a lighter yet hearty feel.

The creamy béchamel sauce adds a velvety richness that perfectly balances the savory meat filling or its vegetarian counterpart.

This recipe is versatile and can be adapted to suit various dietary preferences, making it a crowd-pleaser for both meat-eaters and vegetarians. Plus, it’s a fantastic way to sneak in vegetables without compromising on taste.

The layers come together beautifully and bake into a golden masterpiece that’s as stunning as it is delicious.

Ready to wow your guests or enjoy a cozy meal at home? Let’s get started with the ingredients and steps to making this unforgettable dish.

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 400g (14 oz) ground beef or lamb (or 400g textured vegetable protein for vegetarian option)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 can (400g/14 oz) crushed tomatoes
  • Salt and pepper to taste
  • For the béchamel sauce:
    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 3 cups milk, warmed
    • 1/2 teaspoon ground nutmeg
    • Salt and white pepper to taste
    • 1 cup grated mozzarella or a mix of mozzarella and parmesan cheese (optional)
  • Fresh parsley, chopped for garnish

Equipment

  • Baking sheet or grill pan
  • Large skillet or frying pan
  • Medium saucepan
  • Whisk
  • 9×13 inch (23×33 cm) baking dish
  • Sharp knife and cutting board
  • Mixing spoon and spatula

Instructions

  1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lay the sliced eggplants on a baking sheet and brush both sides lightly with olive oil. Roast for 20 minutes, flipping halfway through, until tender and lightly browned. Set aside to cool.
  2. Make the Meat Filling: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  3. Add the Ground Meat or Vegetarian Protein: Increase the heat to medium-high. Add ground beef or lamb (or textured vegetable protein). Break it apart with a spatula and cook until browned, about 8-10 minutes.
  4. Season the Filling: Stir in cinnamon, allspice, cumin, salt, and pepper. Pour in the crushed tomatoes and simmer the mixture on low heat for 15-20 minutes until thickened. Adjust seasoning if needed and remove from heat.
  5. Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux, stirring constantly to avoid browning.
  6. Whisk in Warm Milk: Gradually add the warm milk while whisking continuously. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  7. Season the Béchamel: Add nutmeg, salt, and white pepper to taste. Remove from heat. You may stir in half of the grated cheese if using for extra creaminess.
  8. Assemble the Lasagna: In the baking dish, spread a thin layer of béchamel sauce. Arrange a layer of roasted eggplant slices over the sauce. Spoon half the meat filling evenly over the eggplant. Repeat the layers: béchamel, eggplant, meat filling.
  9. Top Layer: Finish with a final layer of eggplant and pour the remaining béchamel sauce on top. Sprinkle the remaining cheese evenly over the top if using.
  10. Bake: Place the baking dish in the oven and bake at 375°F (190°C) for 30-35 minutes until the top is golden and bubbly.
  11. Rest and Serve: Remove from oven and let rest for at least 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

For an extra layer of flavor, lightly salt the eggplant slices before roasting and let them sit for 20 minutes. This will draw out excess moisture and reduce any bitterness.

Feel free to swap ground meat with lentils or mushrooms for a hearty vegetarian version that doesn’t skimp on taste.

For a richer béchamel, you can incorporate a blend of cheeses such as parmesan and mozzarella. For a dairy-free option, use plant-based milk and vegan butter substitutes.

If you prefer a spicier kick, add a pinch of red pepper flakes to the meat filling. You can also add a layer of sautéed spinach or mushrooms for an extra vegetable boost.

Nutrition Facts

Nutrient Per Serving (1/8 of recipe)
Calories 350 kcal
Protein 22 g
Fat 20 g
Carbohydrates 18 g
Fiber 5 g
Sodium 400 mg
Sugar 6 g

Serving Suggestions

Prince Lasagna pairs beautifully with a light, fresh salad such as a Baby Spinach Salad or a simple cucumber and tomato salad dressed with lemon and olive oil.

To complement the rich flavors, serve with warm, crusty bread or garlic pita. A side of roasted vegetables or a chilled lentil salad can add vibrant color and texture to your meal.

If you’re looking for more comforting vegetarian and vegan recipes to explore, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or dive into Vegan Recipes No Tofu: Delicious Plant-Based Meals for a variety of wholesome ideas.

Conclusion

Prince Lasagna is a flavorful, satisfying dish that brings a fresh twist to traditional layered casseroles. Its combination of tender roasted eggplant, rich meat or vegetarian filling, and creamy béchamel sauce creates a harmony of textures and tastes that is truly unforgettable.

This recipe is not only delicious but also versatile, allowing you to tailor it to your dietary needs and preferences. It’s perfect for family dinners, entertaining guests, or meal prepping for the week ahead.

By mastering this dish, you open the door to exploring more Middle Eastern-inspired flavors in your cooking.

Don’t forget to experiment with different spices and fillings to make the recipe your own. And while you’re here, be sure to explore other delicious recipes like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for more culinary inspiration.

Happy cooking!

📖 Recipe Card: Prince Lasagna

Description: A rich and creamy lasagna layered with béchamel sauce, ground beef, and cheese. This classic Italian dish is perfect for family dinners or special occasions.

Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M

Servings: 6 servings

Ingredients

  • 12 lasagna noodles
  • 1 lb ground beef
  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cups béchamel sauce
  • 2 cups marinara sauce
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions; drain and set aside.
  3. Heat olive oil in a pan, sauté onion and garlic until soft.
  4. Add ground beef, oregano, salt, and pepper; cook until browned.
  5. Spread a thin layer of marinara sauce in a baking dish.
  6. Layer noodles, meat sauce, ricotta cheese, béchamel sauce, and mozzarella.
  7. Repeat layers, finishing with béchamel and Parmesan cheese on top.
  8. Bake uncovered for 40-45 minutes until golden and bubbly.
  9. Let lasagna rest for 10 minutes before serving.

Nutrition: Calories: 450 kcal | Protein: 30 g | Fat: 25 g | Carbs: 30 g

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Marta K

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