Eggplant and Ground Beef Lasagna

Eggplant and Ground Beef Lasagna

Bethany T. 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 26

  1. 41 Ratings

Joydee Mccorkle

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!


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.