Eggplant and Ground Beef Lasagna recipe

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Ingredients

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Nutrition Info

254 calories
carbohydrate: 26.3 g
cholesterol: 35.4 mg
fat: 9.7 g
fiber: 2.3 g
protein: 16.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 338.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Grease the bottom and sides of 9x13 inch baking dish.

  3. Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes, drain and set aside.

  4. Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.

  5. Stir canned tomatoes into ground beef, simmer until sauce has formed, 3 to 4 minutes.

  6. Pour about one-fourth of the sauce into the bottom of the prepared baking dish.

  7. Layer noodles on top of sauce.

  8. Spread a thin layer of sauce on top of noodles.

  9. Place a layer of eggplant slices on top of noodle and sauce layer.

  10. Sprinkle about one-fourth of the cheese on top of eggplant slices.

  11. Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.

  12. Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Recipe Yield

8 servings

Recipe Note

I couldn't decide if I wanted lasagna or moussaka the other night;this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

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