Eggplant and Ground Beef Lasagna

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 254 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

Layer noodles on top of sauce.

Step 8

Spread a thin layer of sauce on top of noodles.

Step 9

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

Step 10

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

Step 11

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

Step 12

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