Eggplant And Ground Beef Lasagna

1. 1

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

2. 2

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

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

6. 6

   Pour about one-fourth of the sauce into the bottom of the prepared baking dish.

7. 7

   Layer noodles on top of sauce.

8. 8

   Spread a thin layer of sauce on top of noodles.

9. 9

   Place a layer of eggplant slices on top of noodle and sauce layer.

10. 10

    Sprinkle about one-fourth of the cheese on top of eggplant slices.

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.