Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh mushrooms, sliced
2 (14.5 ounce) cans
Italian-flavored crushed tomatoes
eggplant, peeled and thinly sliced
mozzarella and cheddar cheese blend
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!
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.
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.
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.
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.
I made this exactly according to directions, and it was fantastic! Thank you for such an easy, delicious recipe!
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.
Will need to produce more sauce for next time. Maybe add some tomato sauce or paste.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Ground Beef Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 254
** Calories from Fat: 87
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rich and meaty pasta sauce.
See how to make a top-rated beefy lasagna.
See a quick-and-easy version of beefy shepherd’s pie.