Steph2003's Eggplant Lasagna
(51)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
1 large eggplant, sliced thinly (about 1/4")2 cups fresh mushrooms, sliced1 cup diced onions1 cup cottage cheese1 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.
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.
Servings Per Recipe: 9
Nutritional Info 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

Member Reviews
  • SOFEDUP1
     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
  • DIANE_E
     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
  • LAVNDRBLU
     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
  • ERINTHEROCKSTAR
     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
  • LIVE_TO_LOVE
     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
  • GRANDMANANCY
     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
  • KALAJIJO
     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
  • HOLLYM48
     I love this eggplant lasagna recipe! - 4/15/20
  • _BRAVE_NEW_ME_
     Delicious! Roasted the veggies first. Added spinach, fresh basil and oregano. A little soupy, but not really a problem. Will definitely make again! - 7/1/15
  • _BACK2BASICS_
     Changed the mushrooms to spinach and have made it again and again! Love it!!
    - 6/15/15
  • PRSPLACE
     made this for dindin tonight, it took quite some time to make but it was worth it. I baked the eggplant and added fresh peppers and mushrooms. I also added a small can of tomato paste to the sauce and one egg to the cottage cheese mixture. Also added fresh basil from my garden and some mushrooms - 11/4/14
  • DEEANNJOY
     I tried this recipe for supper, made it by the recipe mostly, didn't take time to measure too much. I was in a hurry, running late. It was great, hearty, filling and tasty. I definitely will make it again and it is enough for two meals for my dh and grown son. - 10/11/14
  • TASCHMIDGALL
     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
  • JPEWEN
     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
  • DELBERTCARR
     Very good! - 8/15/13
  • BORNTHISWAYBABY
     Very Very good. I had never had eggplant before so I was a little worried. But it was great! - 3/3/12
  • DIGHUMOR25
     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
  • SAMGUTRZ42
     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
  • KMCOMP
     Was given eggplant, so I made this recipe. I liked it except for the eggplant!! - 8/23/11
  • BONNIE1937
     Really great! Easy too. Thanks, BC - 8/12/11
  • LAURACULLIFER
     Great dish! Will definitely use this again. - 7/26/11
  • CD5229527
     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
  • CD5291337
     bland taste - 3/14/11
  • STUDIODLOFT
     Very Good. Needed a little longer cooking time to soften the Eggplant. Was Even better the second day! - 2/11/11
  • STACIELOVE
     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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