Eggplant And Ground Beef Lasagna

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c).
• grease the bottom and sides of 9x13 inch baking dish.
• 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.
• 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 canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• pour about one-fourth 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 one-fourth 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 preheated oven until cheese is bubbly and brown on top, about 40 minutes.