Eggplant
Eggplant and Ground Beef Lasagna
I couldn't decide if I wanted lasagna or moussaka the other night; this eggplant lasagna with meat 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 beef for another variation.
Ingreadient
- cooking spray
- 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
Direction
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease the bottom and sides of a 9x13-inch baking dish.
- 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.
- Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
- Stir crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
- 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.
- 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.
- Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
- Bake in the preheated oven until cheese is bubbly and brown on top, about 40 minutes.
