Ingredients
8
8 servings
- •cooking spray
- •9 lasagna noodles
- •0.5 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
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease the bottom and sides of a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil. Cook 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 crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
- Pour about 1/4 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 1/4 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 the preheated oven until cheese is bubbly and brown on top, about 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 254
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 2g
- Protein: 16g
- Sugar: 4g
Related Recipes
Eggplant Lasagna
Classic Lasagna
Simply Traditional Lasagna
Meat and Eggplant Sauce Lasagna
Simply Lasagna
Roasted Eggplant Lasagna
Meatless Eggplant Lasagna
French-Style Lasagna
Skillet Lasagna
Twenty Minute Lasagna
Easy Lasagna
