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Beef and Eggplant Lasagna

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Beef and Eggplant Lasagna
Ingredients
  • cooking spray
  • 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
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take some time to prepare a 9x13-inch baking dish by coating the bottom and sides with a thin layer of grease.
3
To begin cooking your lasagna, fill a large pot with water and bring it to a vigorous boil. Once boiling, cook the lasagna noodles in the pot until they are tender but still retain a slight firmness when bitten into, approximately 10 minutes. Remove the noodles from the pot and set them aside for later use.
4
In a separate cooking vessel, heat some oil over medium heat and cook ground beef, sliced onion, mushrooms, and minced garlic until the beef is fully browned and fragrant, around 10 minutes.
5
Mix crushed tomatoes into the ground beef mixture and let it simmer for a few minutes, allowing the sauce to thicken and form, approximately 3-4 minutes.
6
Pour a moderate amount of the sauce into the bottom of your prepared baking dish. Add a layer of cooked lasagna noodles on top of the sauce.
7
Next, spread a thin layer of sauce over the noodles.
8
Then, place a layer of sliced eggplant on top of the noodle and sauce layer. Sprinkle a moderate amount of cheese over the eggplant slices.
9
Repeat this process, alternating layers of noodles, sauce, and eggplant with cheese until you reach the final layer. Finish by topping your lasagna with a layer of sauce and remaining cheese.
10
Finally, bake the completed lasagna in your preheated oven until the cheese is bubbly and golden brown on top, approximately 40 minutes.