The other night, I couldn’t decide between lasagna and moussaka; this sausage and eggplant lasagna was a delicious combination of the two! If you can get them, spinach lasagna noodles work wonderfully in this recipe. You can also use ground lamb for the beef for another variation.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 9 lasagna noodles
- ½ 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 9×13-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.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 339 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor very good, but next time I will use a smaller casserole pan. The proportions of the ingredients felt “off” to me, and after all the layering in my 9×13…it was about an inch and a half deep.
Dry; need to dr sauce, not enough sauce for dish if follow instructions
We loved this recipe but did make some alterations. I first cut the eggplant in half and boiled it until semi-soft then removed the pulp. I cut it up into cubes, used spiral pasta we had, used a whole container of mushrooms, 2 jars chunky spicy marina, and added italian seasoning. Mixed it all up and put in casserole dish with mozzarella on top. Baked it and it came out awesome! Thanks for the recipe.
Really good! I used a jar of pasta sauce and one can of tomatoes and next time I’ll use both cans. I don’t see how there’s a way to make this without a jar, it’s just not enough sauce. I only had 7 noodles and a small eggplant too. I love that this doesn’t have cottage cheese or ricotta. I could use dairy free mozzarella and my daughter could eat a big serving. Also, I used one pound of meat. I definitely could make this for company, it makes good size servings.
This recipe has problems with proportions and temperatures. A half pound of ground beef is not sufficient for a lasagna of this size. Also, following the directions, there was not enough cheese or sauce to sufficiently cover the lasagna layers. I added more. And unfortunately I followed the directions for 40 minutes in the oven at 350 degrees. At this temp and time, the top layer of my lasagna had hardened and was not edible.
I love my CSA and eggplant is plentiful at this time. I used ground pork with Italian seasonings and spinach lasagna noodles. It was delicious. Quick and easy and definitely a keeper. PINNED!
I made this dish,….But being a trusted “Cook” I had to incorporate my (Own) ingredients.,….I just had to. I loved it tho,…& would make it again!!!!!
Delicious! Eaten to the last slice! I was worried the eggplant wouldn’t be tender, but the consistency was great.
I made as directed, but added basil, oregano, garlic, and my secret spice 😉 and I think I could have used some tomato paste, but I also used three cheeses. Grating the cheese was the only thing I can say that I didn’t enjoy.
I read the reviews & left the pasta out & used jarred spaghetti sauce. If I owned a grill I definitely would’ve grilled the eggplant first. I used twice the mushrooms because we as a family LOVE ’em. Great recipe, amazing with my alterations!! Happy Cooking!!
Super yummy!!! Wasn’t wxpecting it to taste as good as it did. Only difference is I stir fried the eggplant on a pan with Pam to soften it up a little but otherwise followed the recipe. Super yummy!!!
Wonderful, added some oregano, used a small container of cremini mushrooms, added small can of tomato sauce to the crushed tomatoes and pre cooked the eggplant slices in the oven for 20 minutes. Very tasty earthy dish. omitted pasta for more eggplant. M
Keeper!!
Very good! I did not add noodles and I added an Italian 6 cheese blend of cheese Instead of the cheddar. Oh and slice up your eggplant and drizzle olive oil and sea salt over it then broil for 5-10 minutes before you assemble the dish so it’s not raw.
Made this for the first time today, it is a really great dish and I will be making this many Sunday nights so I can have leftovers for work. I substituted fresh garlic with roasted garlic puree and didn’t peel the eggplant, everything else I kept the same as the recipe calls for. I baked it uncovered and when it was done I let it sit for 10 minutes before serving. Ingredient Cost: $14.94
Very good. Used double the ground beef and 1/2 the crushed tomatoes. Substituted the other 1/2 of the crushed tomatoes with spaghetti sauce. Then used even more spaghetti sauce, to taste. We like our lasagna saucy. We have had it as directed and found it to be a bit too dry.
I made it according to the direction but I made a little changes that definitely made a huge difference with the flavor! I slightly browned the garlic and onions and used tomato sauce instead of canned tomatoes, I fried the eggplant first, browned both side. It made it more flavorful and not watery. Before serving, garnish it with parsley! it is absolutely delish! good luck guys!
Outstanding recipe with or without the lasagne noodles.Eggplant and mushrooms are a wonderful taste combination. I used Cheddar and Asiago cheese because that’s what was handy.
I found this recipe when I was looking for a tasty lasagna( I don’t like regular lasagna ). Right off from the first time I loved this recipe. ( I did not use the regular noodles because I just assumed to use the eggplant. And have ever since). I have on different occasions used ground turkey, chicken sausage, ground pork,different cheeses…etc. my point is this is a great recipe to do a lot of different things or just stick with the basics, they are all good. Bethany, thank you for sharing. My family and I love it!
If you love eggplant parm but want a healthier version, this is it. Add more tomato sauce to recipe.
Very easy and good use for summer veggies. I also omitted the lasagna noodles to improve the carb situation. Like another reviewer also used some tomato sauce and some fresh tomatoes to give it a little richness and I added in some yellow pepper because I had so many. I also didn’t bother with the layers of eggplant. I just diced them up and sautéed them with everything else (okay strictly speaking this would not really be lasagna, but it simplified the whole thing!). We enjoyed it and will make a again, though my DH and I thought we would add a little crushed red pepper next time to give it some umpf.