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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Ingredients
