Lasagna w/ Eggplant

Comfort food.... This recipe was on the Lasagna noodles box I purchased, I spiced it up with garlic, mushrooms & eggplant. By the way.... the eggplant made it very filling. (Plus your sneaking in more veggies) Afraid you may not enjoy it with eggplant, try it on half. 

Enjoy with some Wine or water! haha 

This recipe literally serves an army, perfect for entertaining. (About 8 people)

My first serving!

RECIPE:

9 Lasagna Noodles (1/2 a pkg.)
1lb. Lean Ground beef

2 gloves garlic (minced)

6-8 button mushrooms (chopped)

2 small/ medium eggplants (sliced lenghtwise)

1 Jar of Pasta Sauce (your fav.)

2 (15 oz.) Ricotta Cheese

2 eggs

About 2 cups mozzarella cheese

About 1 1/2 cups Pamesan cheese

Salt & Pepper

Dried or fresh parsely

• Boil water in a large pot for noodles (season water with salt), cook accordingly.
• Chop garlic, mushrooms & slice eggplant.
• In a large skillet, cook ground beef (medium high heat) until brown (season with salt & pepper), add garlic & mushrooms, cook another minute, add pasta sauce and combine (2 mins). Turn heat off.
• Pre-Heat oven 350 degrees
• Drain noodles, set aside
• Combine ricotta cheese, eggs, 1 1/2 cups mozzarella cheese & 1 cup of Parmesan in a bowl.
• In a large rectangular baking dish, butter the whole dish, spread meat sauce on the bottom & layer 3 noodles, next add half ricotta mixture, layer eggplant slices, top with more meat sauce, add noodles, repeat ricotta, eggplant slices & meat mixture, top with remianing noodles and sauce.
• Spread top with Parmesan cheese and Parsely.
• Cover with foil.
• Bake for 40 minutes, then remove foil and bake another 10 minutes.
• Remove from oven & even though you want to dig in at this point.... DON'T!! It's crazy hot, so let it stand. Plus if you let it stand, your slices with look neater :)

ENJOY!



Have additional questions? Comment below