Eggplant Lasagna

Eggplant Lasagna


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Lasagna has never tasted so good. Ground beef, onions, and eggplant lasagna with gooey cheese.

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Chicago, IL

Time needed

60 min cooking

Serving Size / Yield

1 Pan


  • 1 box lasagna noodles, cooked
  • 1 jar of spaghetti sauce
  • 1 lb ground beef
  • 1 egg plant, chopped
  • 1 lb cottage cheese
  • 1 cup mozzarella, shredded
  • 1/2 cup onions, chopped

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Cook ground beef in a skillet on medium heat with onions and egg plant.
In a 13x2 inch baking dish, add a small layer of tomato sauce on the bottom.
Add a layer of cooked lasagna noodles.
Add a layer of meat mixture and another layer of noodles on top.
Spread cottage cheese on top and add another noodle layer.
Pour the rest of the spaghetti sauce on top.
Bake on 350 degrees for an hour or until noodles are done.
Sprinkle cheese over the dish during the last 10 minutes and put back in the oven.

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