Eggplant and Ground Beef Lasagna |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
9 lasagna noodles |
1/2 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 |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease the bottom and sides of 9x13 inch baking dish.
3. 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.
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 canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
6. Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
7. Layer noodles on top of sauce.
8. Spread a thin layer of sauce on top of noodles.
9. Place a layer of eggplant slices on top of noodle and sauce layer.
10. Sprinkle about one-fourth of the cheese on top of eggplant slices.
11. Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
12. Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.
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