-
-
My review
Eggplant and Ground Beef Lasagna
Bethany T.
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 254 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 254 calories; 9.7 g fat; 26.3 g carbohydrates; 16.4 g protein; 35 mg cholesterol; 339 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 3148 Ratings
-
-
-
-
-
Most helpful positive review
3/3/2012
I have had a lapband for several years. It makes it impossible to enjoy lasagne as it gets stuck. This recipe which I made last night, with one small deviation, is the answer to my prayers for...
Most helpful critical review
6/4/2013
No pasta!! The whole point of making eggplant lasagna is to eliminate the pasta. Believe me, it is delicious! I grill the 1/4" slices of eggplant before I place them in the dish.
Most helpful
Most positive
Least positive
Newest
3/3/2012
I have had a lapband for several years. It makes it impossible to enjoy lasagne as it gets stuck. This recipe which I made last night, with one small deviation, is the answer to my prayers for...
3/5/2012
I have made lasagne many times but this is the first time I added eggplant. I made the recipe exactly as written and this was delicious.
5/6/2012
I made a few changes. I used jarred spaghetti sauce instead of canned tomatoes to get more flavor. I used the same amount of sauce as I would have used in tomatoes. It needed more sauce (as s...
6/4/2013
No pasta!! The whole point of making eggplant lasagna is to eliminate the pasta. Believe me, it is delicious! I grill the 1/4" slices of eggplant before I place them in the dish.
3/25/2013
changes made: replaced noodles completely with eggplant. left out mushrooms (only because i let them go bad. i confess.) doubled fresh garlic. replaced ground beef with ground sausage. all V...
6/5/2013
Ditch the noodles, increase the eggplant and don't bother peeling them. Use young tender eggplant and enjoy the benefits of the phenolic compounds in the peel. Lightly grill eggplant slices in a...
4/30/2012
I made this exactly according to directions, and it was fantastic! Thank you for such an easy, delicious recipe!
8/12/2014
Very good! I did not add noodles and I added an Italian 6 cheese blend of cheese Instead of the cheddar. Oh and slice up your eggplant and drizzle olive oil and sea salt over it then broil for...