Rachel's Eggplant Lasagna (low carb)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 299.5
  • Total Fat: 13.3 g
  • Cholesterol: 75.0 mg
  • Sodium: 1,263.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 25.1 g

View full nutritional breakdown of Rachel's Eggplant Lasagna (low carb) calories by ingredient
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Healthier version of both lasagna and eggplant parmesan all in one! Healthier version of both lasagna and eggplant parmesan all in one!
Number of Servings: 6


    1 Eggplant, unpeeled, sliced into 1/4" thick slices
    1 cup mushrooms, sliced
    1 pkg Frozen Chopped Spinach, thawed & drained
    1 Yellow Bell Pepper, diced
    4 cloves Garlic, chopped
    1 lb Ground Turkey Italian Sausage
    2 cups Marinara Sauce
    1 cup Fat Free Ricotta Cheese
    1/2 cup Fresh Parmesan Cheese, shredded
    2 tbsp black pepper
    2 tsp salt
    2 tbsp dried oregano
    2 tbsp dried parsley
    2 tsp dried tarragon
    1 tbsp red pepper flakes


1. Brown ground sausage, mushrooms, yellow pepper, and half of the garlic and half of all seasonings . Once browned, add marinara sauce, leave to simmer over low heat.

2. In a large bowl, add spinach, ricotta, and the rest of the garlic and seasonings, plus 1 tbsp of olive oil. Mix thoroughly.

3. In a large skillet or on a griddle set on medium heat, spray non stick cooking spray and arrange all slices of eggplant, turning once, until golden brown on both sides.

4. Spray a medium to large sized casserole dish with non stick cooking oil. Begin layering ingredients starting with sausage mixture, then eggplant, then ricotta, then eggplant sausage, and so on until all ingredients are used. Sprinkle the top with parmesan cheese.

5. Cover and bake for 40 minutes in a 350 degree oven. Remove cover for the last 20 minutes of baking.

6. Let stand for about 5-10 minutes before serving.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RAP1986.

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