Beef & Eggplant Lasagna

Eggplant Lasagna served on a green plate

Beef & Eggplant Lasagna

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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 535kcal


  • 1 Eggplant
  • 1.5 cup Marinara Sauce
  • 1 lb Ground Beef
  • 6 Oven-ready Lasagna Sheets
  • 1/2 cup Mozzarella Cheese


  • 1 tsp Garlic Powder
  • 3/4 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper


  • Preheat oven to 400 DegF.
  • Cut off both ends of the Eggplant and then cut into 1/4 thick slices. Place onto a baking sheet lined with parchment paper, then season with 1/2 tsp Garlic Powder and 1/2 tsp Onion Powder. Bake for 10 minutes, flip, season and bake for 10 more minutes. Then set aside to cool.
  • In a large skillet over medium-high heat cook Ground Beef. Crumble and ensure cooked throughout. Add Marinara Sauce and mix completely.
  • In an 8" baking pan, layer Eggplant, Ricotta Cheese, Beef & Marinara mixture and Oven-Ready Lasagna Sheets. Repeat this process twice more. Finish with a layer of Mozzarella Cheese, cover with aluminum foil and bake for 30 minutes. Uncover and cook for 10 more minutes.


Calories: 535kcal | Carbohydrates: 47g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 794mg | Potassium: 892mg | Fiber: 6g | Sugar: 8g | Vitamin A: 519IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 4mg
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Adapted from “Eggplant Lasagna” from Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less by Lillien Page