Two easy eggplant lasagna recipes are AllRecipes.com's Eggplant and Ground Beef Lasagna and Kraft's eggplant lasagna. AllRecipe.com's recipe includes ground beef in the lasagna, while Kraft's recipe includes meat-free lasagna ingredients, such as a ricotta cheese mixture.
To make AllRecipes.com's Eggplant and Ground Beef Lasagna, cook nine lasagna noodles in boiling, salted water for about 10 minutes. Stir together 1/2 pound ground beef, a chopped onion, four sliced mushrooms and two cloves crushed garlic in a skillet and cook over medium heat for about 10 minutes. Add two cans Italian-flavored crushed tomatoes to the ground beef and simmer for about three to four minutes.
To assemble the lasagna, place one-fourth of the sauce into the bottom of a greased 9-by-13-inch pan. Create a layer of noodles, a thin layer of sauce, a layer of thinly sliced eggplant and sprinkle with 1/2 cup mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and cheese. Bake at 350 degrees Fahrenheit for about 40 minutes.
For Kraft's eggplant lasagna, cook a cubed eggplant, 1/2 cup chopped onion and two minced garlic cloves in oil over medium heat for about 15 minutes. Pour a jar of spaghetti sauce over the eggplant mixture. In a separate bowl, mix together 3 cups ricotta cheese, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Layer cooked lasagna noodles, ricotta cheese mixture and sauce, repeating the layering twice. Top with 1 cup mozzarella cheese and 1/4 cup Parmesan and bake for 40 to 45 minutes at 350 degrees Fahrenheit.