Easy Eggplant Lasagna

Easy Eggplant Lasagna
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 286.3
  • Total Fat: 2.7 g
  • Cholesterol: 15.0 mg
  • Sodium: 689.7 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 9.1 g
  • Protein: 28.4 g

View full nutritional breakdown of Easy Eggplant Lasagna calories by ingredient
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Number of Servings: 2


    1 large Eggplant
    1 1/4 Cup Fat Free Ricotta Cheese
    1 package frozen Spinach
    4 Tbsp parmesean cheese
    1 Cup Newman's own Marinara with Mushrooms
    2 garlic cloves, minced
    1 tsp basil
    1 tsp parsley


Turn on Broiler.
Slice eggplant length wise into 6 slices. Place eggplant on cookie sheet sprayed with Pam non fat cooking spray. Broil eggplant until softened, turning halfway. (Grilling the eggplant also works!) This can be done ahead of time, I did mine the night before.

Turn oven onto 400*
Combine ricotta, garlic, basil and parsley. Add spinach to ricotta mixture,
Place 1/4 cup of marinara sauce in glass baking dish.
Place first layer of eggplant. Top with half of ricotta/spinach mixture, 1/4 cup marinara.
Top last eggplant layer with remaining marinara sauce and 4 tbsp of parmesean cheese.
Bake covered for 15-20 minutes.
Remove cover and set under broiler until parmesean cheese melts and begins to brown.


Number of Servings: 2

Recipe submitted by SparkPeople user SSIROIS.

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