I love my carbs, and spent part of today looking up lasagna recipes. Unfortunately, I didn’t have any lasagna noodles, but I did have a craving for pasta so I was inspired to change up a recipe for eggplant lasagna and make myself a pan of baked eggplant and beef penne.
The crispy noodles and bubbly cheese on top is the best part!
This dish is actually quite simple to make. You start by sautéing some garlic and beef together, then adding in tomato puree, salt, pepper, oregano, and a dash of cayenne. You can also add extra garlic powder if that’s your thing (I personally love garlic, so I always add some). After you’ve cooked the noodles and sauce, you’re going to now build the dish..like a cake.
Start with a layer of sauce on the bottom, then a layer of thinly sliced eggplant, some noodles and sauce, and cheese…and repeat (minus the layer of sauce on the bottom). I only did two layers, made sure I had lots of eggplant (because I love eggplant), and sprinkled a copious amount of sharp cheddar on top. Stick it in the oven at 350F for about 40 minutes, and you’re good to go!