EGGPLANT AND GROUND BEEF LASAGNA

Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this 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 the beef for another variation.

Provided by Bethany T.

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g