Eggplant and Ground Beef Lasagna recipe
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Ingredients
- 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
Nutrition Info
- 254 caloriescarbohydrate: 26.3 gcholesterol: 35.4 mgfat: 9.7 gfiber: 2.3 gprotein: 16.4 gsaturatedFat: 4.7 gservingSize: -sodium: 338.9 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Eggplant and Ground Beef Lasagna
Directions
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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.