Nutrition Facts
Servings Per Recipe: 9
Serving Size: 1 serving
Amount Per Serving
Calories 169.7
Total Fat 7.2 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.7 g
Cholesterol 16.7 mg
Sodium 850.4 mg
Potassium 279.0 mg
Total Carbohydrate 16.0 g
Dietary Fiber 4.1 g
Sugars 4.8 g
Protein 11.4 g
Vitamin A 18.7 %
Vitamin B-12 2.7 %
Vitamin B-6 5.7 %
Vitamin C 5.5 %
Vitamin D 3.0 %
Vitamin E 0.5 %
Calcium 18.2 %
Copper 5.6 %
Folate 5.5 %
Iron 6.4 %
Magnesium 4.0 %
Manganese 6.7 %
Niacin 5.2 %
Pantothenic Acid 4.6 %
Phosphorus 7.2 %
Riboflavin 7.9 %
Selenium 5.6 %
Thiamin 4.1 %
Zinc 2.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Steph2003's Eggplant Lasagna

View the full Steph2003's Eggplant Lasagna Recipe & Instructions
Submitted by: STEPH2003

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Steph2003's Eggplant Lasagna

63 calories of Great Value Fancy Shredded Part Skim Mozzarella, (0.26 cup)

62 calories of Ragu Traditional Spaghetti Sauce (tomato sauce), (0.39 cup)

18 calories of Cottage Cheese, 1% Milkfat, (0.11 cup (not packed))

13 calories of Eggplant, fresh, (0.11 eggplant, peeled (yield from 1-1/4 lb))

7 calories of Onions, raw, (0.11 cup, chopped)

3 calories of Mushrooms, fresh, (0.22 cup, pieces or slices)

3 calories of Zucchini, (0.11 cup, sliced)

Nutrition & Calorie Comments  

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. Submitted by:

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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. Submitted by:

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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 Submitted by:

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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! Submitted by:

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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. Submitted by:

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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! Submitted by:

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Used homemade salt; and half of the cottage cheese mixed with feta. It was delicious! Great way to use leftover veggies. Submitted by:

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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!!! Submitted by:

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I thought this was a good basic recipe. It seemed to taste better the day after. I only used about half the sauce, and I still had to drain it. I would also recommend seasoning with salt, pepper, and garlic powder each layer of vegetables fairly generously. Bland without cheese & seasonings. Submitted by:

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very tasty!! i used fat free ricotta and didnt use the the onions and mushrooms, but still tasted great!! thank you for this yummy recipe Submitted by:

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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 Submitted by:

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