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."


1 h 20 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  1. 41 Ratings


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...

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 s...

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.

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 V...

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...

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

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

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