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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 7.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 850.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 11.4 g

View full nutritional breakdown of Steph2003's Eggplant Lasagna calories by ingredient
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Steph2003's Eggplant Lasagna

Submitted by: STEPH2003

Introduction

I found this recipe on SP and added my own spin to it. It's very good, and the servings are large! I found this recipe on SP and added my own spin to it. It's very good, and the servings are large!
Number of Servings: 9

Ingredients

    1 large eggplant, sliced thinly (about 1/4")
    2 cups fresh mushrooms, sliced
    1 cup diced onions
    1 cup cottage cheese
    1 cup sliced zucchini
    1 bag Great Value Fancy Shredded Part Skim Mozzarella, (about 8oz)
    1 jar Ragu Traditional Spaghetti Sauce (use less if possible)

    Optional: Slice 1 tomato and layer on top just under the final layer of cheese.

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Directions

Makes 9 servings.


Preheat oven to 350.


Using a 9x13 pan, add a thin layer of sauce to the bottom of the pan.


*As you layer all the veggies add any desired spices such as salt, pepper or garlic.


Add first layer of eggplant.


Mix diced onions and cottage cheese and spread over eggplant.


Add another layer of sauce, a layer of shredded cheese, and then the second layer of eggplant.


Add layer of mushrooms and zucchini, cover with a layer of sauce and a layer of cheese.


Add final layer of eggplant, and cover with remaining sauce, and cover with final layer of cheese.


Cover tightly with foil and bake for 1 hour to an hour and 10 minutes. Uncover and bake an additional 10 minutes to brown top.

Use the sauce sparingly, otherwise you may need to drain excess liquid after baking is completed.

Number of Servings: 9

Recipe submitted by SparkPeople user STEPH2003.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    this is a great recipe. If you brown the eggplant slices first, they do not give off so much juice.
    Either place slices on grill - I use a George Foreman or place slices on cookie sheet, after spraying with Pam and broil i9n oven. Only takes minutes and really cuts down on the juice. - 3/5/12

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  • Incredible!
    3 of 3 people found this review helpful
    This was really good. Like some others, I subbed fresh spinach for the zuchinni and mushrooms, since I didn't have the latter two on hand, and it was soooo good. My 4-year-old loved it, too. I used 3/4 of a jar of sauce, and it came out only slightly runny. - 3/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Used homemade sauce...no salt; and half of the cottage cheese mixed with feta. It was delicious! Great way to use leftover veggies. - 1/27/10

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  • 2 of 2 people found this review helpful
    Made this and loved it - I combined this recipe with one for baked eggplant parmesan and it wasn't soupy at all - turned out great and the "breading" from the eggplant parmesan recipe didn't add many calories at all - sooo yummy!! Thanks!!! - 1/27/10

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  • Incredible!
    2 of 2 people found this review helpful
    Making this for the third time. My Mom LOVED it. Tonight I making it with fresh spinach instead of zucchini, and cheddar instead of mozzerella. I love how quick and easy it is to throw together. I make pasta to go with it for the family, and have it as is for myself. Thanks again! - 9/25/08

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  • Incredible!
    2 of 2 people found this review helpful
    I love this recipe ! it is also possible to add spinach or use fat-free ricotta cheese which is lower in sodium than cotage cheese - 8/19/08

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  • Incredible!
    1 of 1 people found this review helpful
    I baked the eggplant slices first to reduce the moisture. Eggplant came out nice and soft, the best part that no oil was used to do it! I increased the amount of mushrooms since I didn't have any zucchini. I will make this again. - 9/23/12

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  • Yum. Looking forward to this for Thanksgiving entree for a vegetarian. Added diced green pepper to onion and cottage cheese. Added layer of sauteed spinach. It is soupy, I didn't bake or salt the eggplant. But great flavor. - 11/27/13

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  • To reduce liquid cooking out of the vegetables, sprinkle the eggplant and zucchini lightly with salt, place between paper towels and place a heavy plate or skillet atop the veggies. Let them stand a couple of hours. The salt will pull moisture ( and bitterness) out of the veggies. - 10/29/13

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  • Very good! - 8/15/13

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  • Very Very good. I had never had eggplant before so I was a little worried. But it was great! - 3/3/12

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  • I was scared to have this, but I am trying to eat more vegetarian foods...so, we tried it and it was REALLY yummy!!! Though like everyone else, it was really runny...and I made my own sauce hoping that would help it not be so runny..but, none the less it was wonderful and we will be having it again! - 1/22/12

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  • I just made this sooo good..except i subsituted the cottage cheese with cream of corn and i added i cup of freshly chopped spinach...soo delicious for real!!! - 9/29/11

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  • Was given eggplant, so I made this recipe. I liked it except for the eggplant!! - 8/23/11

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  • Really great! Easy too. Thanks, BC - 8/12/11

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  • Great dish! Will definitely use this again. - 7/26/11

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  • If I had taken the time out to read down a little farther on the comments I would have saw the one about adding garlic and salt and pepper. My first impression of this was that it was really bland and soupy. today it was much betterwith garlic salt and less soupy. I will cook again adding seasoning - 3/15/11

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  • bland taste - 3/14/11

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  • Very Good. Needed a little longer cooking time to soften the Eggplant. Was Even better the second day! - 2/11/11

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  • This was very good! I added carrots, broccoli and garlic and 1 cup of mushrooms instead of 2. I didn't use cottage cheese(can't stand the stuff lol) and used more tomato in between the layers and less sauce. This was delicious! - 2/5/11

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  • This was delicious! I used 2 cups of sauce and it was very runny but I just drained it and it was good to go. Also, I made it into 4 servings instead of 9 which made each serving about 300 calories. I will definitely be making this again! - 2/1/11

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  • We liked it. Pretty tasty and it was low calorie too. Followed some of the suggestions, substituted spinach for zucchini and didn't use the onions. - 1/22/11

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  • Loved this recipe! Made it for my family tonight! I added some ground turkey and garlic to the sauce though! I also added fresh spinach to the recipe! Very delicious thanks for sharing!! - 1/17/11

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  • I added Italian sausage to the sauce. It smelled so good while it was cooking. Had quite a bit of water in pan, I just used a baster and removed most of it. So much flavor!! - 9/26/10

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  • I made this recipe for a dinner party and everyone LOVED it! There was nothing left! Like others, I made some personal changes - added 1/2 cup of low-fat feta, 2 oz of artichoke hearts and some Morning Star Crumble (meat substitute). Had to drain it a little but otherwise it was fantastic! - 8/22/10

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