Eggplant and Ground Beef Lasagna

This eggplant lasagna with meat is the perfect combination. Ground beef, two varieties of cheese, and thinly-sliced eggplant make this a hearty dish.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 254 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Pour about 1/4 of the sauce into the bottom of the prepared baking dish. Layer noodles on top of sauce. Spread a thin layer of sauce on top of noodles.

Step 8

Place a layer of eggplant slices on top of noodle and sauce layer. Sprinkle about 1/4 of the cheese on top of eggplant slices.

Step 9

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