Eggplant Beef Noodle CASSEROLE

Inspired by my favourite Greek dish Moussaka, I decided to have Greek meet Italian.  My Eggplant Beef Noodle Casserole is a fusion of two wonderful dishes.  In the Fall, I find Casseroles comforting and easy.  As the casserole cooks, I enjoy a good book with a cup of tea in the late afternoon.  Soon it will be wine time.

It is believed that the first written casserole recipes was for Macaroni and Cheese in 1250. Casseroles take on many formats and some say that lasagna, pot pies, french cassoulet and Greek moussaka are all forms of casseroles. Whatever shape they take, most find it a great way to feed a crowd. Good for your family table or company, these dishes are staples in most homes.

For a family favourite lasagna on my blog see https://recipesatmytable.com/bolognese-bechamel-stacked-lasagna/

Ingredients For Eggplant Beef Noodle Casserole

• 1 cup chopped onion
• 1/2 cup of finely chopped celery 
• 2 cloves garlic minced 
• 2 tablespoons olive oil (divided)
• 2 cups marinara sauce 
•   1/2 a cup of red wine
• 1 tsp Italian seasoning
• 1-1/4 teaspoons salt, divided
• 1 pound ground beef
• 2 medium eggplants, peeled and cut into 1/2-inch slices
•  12 sheets of oven ready lasagna ( I use Molisana egg)
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese( divided in two)
• chopped fresh parsley

Slice the eggplants and brush with the olive oil.  Place in a 400F oven for 15 minutes.  

In a sauce pan add a little olive oil and your ground beef.  Sprinkle with Italian seasoning. Once the ground beef browns a bit add in the onions and celery.

After 10 minutes add in 1/2 a cup of red wine.  

Sauté and then pour in the marinara sauce. When cooked set aside one cup of this sauce. 

In a 13X9 baking pan star by placing a little of the red sauce.  Follow with 6 lasagna noodles and then some sauce.

Next place a layer of eggplants and 1/2 a cup of shredded mozzarella. Follow these two steps a second time. Sprinkle each layer with some Parmesan cheese.

Cover with some parchment paper and then tinfoil.  Place in a 350F oven for 45 minutes . 

Uncover and pour the remaining marinara sauce over and follow with the full cup of mozzarella.  Place back into the oven uncovered for 15 minutes. 

Remove from oven.  Cover and let stand for 30 minutes before cutting.  

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Eggplant Beef Noodle Casserole

Author Renata Solski

Ingredients

• * 1 cup chopped onion
• * 1/2 cup of finely chopped celery
• * 2 cloves garlic minced
• * 2 tablespoons olive oil divided
• * 2 cups marinara sauce
• * 1/2 a cup of red wine
• * 1 tsp Italian seasoning
• * 1-1/4 teaspoons salt divided
• * 1 pound ground beef
• * 2 medium eggplants peeled and cut into 1/2-inch slices
• * 12 sheets of oven ready lasagna I use Molisana egg
• * 1/2 cup grated Parmesan cheese
• * 2 cups shredded mozzarella cheese divided in two
• * chopped fresh parsley

Instructions

1. Slice the eggplants and brush with the olive oil. Place in a 400F oven for 15 minutes.
2. In a sauce pan add a little olive oil and your ground beef. Sprinkle with Italian seasoning.
3. Once the ground beef browns a bit add in the onions and celery. After 10 minutes add in 1/2 a cup of red wine.
4. Sauté and then pour in the marinara sauce. When cooked set aside one cup of this sauce.
5. In a 13X9 baking pan star by placing a little of the red sauce. Follow with 6 lasagna noodles and then some sauce.
6. Next place a layer of eggplants and 1/2 a cup of shredded mozzarella. Follow these two steps a second time.
7. Cover with some parchment paper and then tinfoil. Place in a 350F oven for 45 minutes .
8. Uncover and pour the remaining marinara sauce over and follow with the full cup of mozzarella. Place back into the oven uncovered for 15 minutes.
9. Remove from oven. Cover and let stand for 30 minutes before cutting.

Recipe Notes

I use Molisana Lasagna Oven Ready noodles for this.  It is one of the best products on the market.  The dried pasta sheets are like homemade.