Eggplant and Ground Beef Lasagna Recipe - Allrecipes.com
Eggplant and Ground Beef Lasagna Recipe
  • READY IN ABOUT hrs

Eggplant and Ground Beef Lasagna

Recipe by  

"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."

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Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 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 a great "lasagne.". The eggplant makes a wonderful substitute for lasagne noodles. I added a palmful of Italian seasoning. Shredded Parmesan cheese to top of the richness. The recipe is a wonderful base recipe. We didn't miss the noodles at all. This is great for gluten free diets also. Thanks for sharing!

 
Most Helpful Critical Review
Jun 04, 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.

 
Mar 05, 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.

 
May 06, 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 someone else also mentioned). So I had to add more. The other change I made was to use a different shredded cheese. I opted for an Italian 5 cheese blend as husband doesn't care for cheddar. It was a nice lasagna. However, the eggplant did not get cooked. (even with increasing the cooking time) I sliced it thin too. Next time I may either cube it and cook with the beef and sauce, or may pan fry it slightly before baking.

 
Mar 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 VERY good. i DO recommend using the sauce as directed - it's so easy and way better than jar sauce.

 
Apr 30, 2012

I made this exactly according to directions, and it was fantastic! Thank you for such an easy, delicious recipe!

 
Jun 05, 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 small amount of extra virgin olive oil if you want before adding. No cheddar please. Italian blend or mozzarella, provolone, and parmesan used together are wonderful.

 
Apr 25, 2012

This was amazing.. made a few changes.. used turkey meat and no mushrooms. Next time we will add turkey sausage.

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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