READY IN ABOUT 1½ hrs

Eggplant and Ground Beef Lasagna

Read Reviews (14)

"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." — Bethany T.

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Grease the bottom and sides of 9x13 inch baking dish.
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.
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 canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
Pour about one-fourth 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 one-fourth 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 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

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!

—JoyDee

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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.

—CDabis

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20 Ratings

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.

—Luisa

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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.

—Lindsay

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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.

—superhotmama

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Apr 30, 2012

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

—lehaak

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Apr 25, 2012

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

—Ann

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Apr 30, 2012

Will need to produce more sauce for next time. Maybe add some tomato sauce or paste.

—kashot32

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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.

Nutritional Information

Eggplant and Ground Beef Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 256
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 4.7g 24 %
Cholesterol 35mg 12 %
Sodium 339mg 14 %
Potassium 399mg 11 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 2.6g 10 %
Protein 16.5g 33 %
Sugars 4.6g
Vitamin A 5 %
Vitamin C 19 %
Calcium 33 %
Iron 24 %
** Thiamin 8 %
Niacin 50 %
Vitamin B6 16 %
Magnesium 14 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.