Ingredients

• 9 lasagna noodles
• 1/2 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

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.