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.
Ingredients
- cooking spray
- 9 lasagnas noodles
- 0.5 pounds ground beef
- 1 onion , chopped
- 4 freshs mushrooms , sliced
- 2 cloves garlic , crushed
- 2 cans Italian-flavored crushed tomatoes , 14.5 ounce
- 1 eggplant , peeled and thinly sliced
- 2 cups mozzarella and cheddar cheese blend
Instructions
-
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.
Nutrition Facts
Per serving
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