Eggplant Lasagna

Eggplant Lasagna
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.5
  • Total Fat: 2.5 g
  • Cholesterol: 7.5 mg
  • Sodium: 414.4 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient
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Individual serving sized eggplant lasagna pack tons of veggies. Individual serving sized eggplant lasagna pack tons of veggies.
Number of Servings: 4


    1 Whole Eggplant, peeled
    3 Medium Carrots
    1 Whole Zucchini
    1 Red Bell Pepper

    .25 Cup Low Fat Ricotta Cheese
    .25 Cup Mozzarella Cheese, Low Moisture Part Skim
    1 Cup Tomato Sauce


Peel eggplant and slice into thin slices to act as the noodles of the lasagna. Salt to remove moisture, let stand for 10 minutes then pat dry.

Chop zucchini, carrots and pepper and saute.

In each of the four dishes, layer eggplant slices, vegetable saute, 1 tablespoon of ricotta, 2.5 table spoons of tomato sauce, layer eggplant slices on top, and sprinkle 1/4 of the .25 cup of mozzarella cheese on top.

We used individual sized foil tart tins for the perfect sized mini lasagna.

Cook for 35 minutes at 375 degrees

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TGALDA.

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