Eggplant and Ground Beef Lasagna

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. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Grease the bottom and sides of a 9x13-inch baking dish.

3. 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. 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. 5

   Stir crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.

6. 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. 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. 8

   Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.

9. 9

   Bake in the preheated oven until cheese is bubbly and brown on top, about 40 minutes.