Eggplant and Ground Beef Lasagna
Description
This eggplant lasagna with meat is the perfect combination. Ground beef, two varieties of cheese, and thinly-sliced eggplant make this a hearty dish.
Ingredients
•
cooking spray
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9 lasagna noodles
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1/2 pound ground beef
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1 onion, chopped
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4 fresh mushrooms, sliced
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2 cloves garlic, crushed
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2 (14 1/2 ounce) cans Italian-flavored crushed tomatoes
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1 eggplant, peeled and thinly sliced
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2 cups mozzarella and cheddar cheese blend
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Grease the bottom and sides of a 9x13-inch baking dish.
3
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.
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 crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
6
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.
7
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.
8
Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
9
Bake in the preheated oven until cheese is bubbly and brown on top, about 40 minutes.