Ingredients

• cooking spray
• 9 lasagnas noodles
• 0.5 pounds ground beef
• 1 onion , chopped
• 4 freshs mushrooms , sliced
• 2 cloves garlic , crushed
• 2 , 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.

Nutrition per serving