EggPlant Lasagna

EggPlant Lasagna
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 340.8
  • Total Fat: 15.0 g
  • Cholesterol: 78.0 mg
  • Sodium: 795.5 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 37.6 g

View full nutritional breakdown of EggPlant Lasagna calories by ingredient
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Number of Servings: 8


    1 tbsp oil
    1 medium onion, diced
    1 pound ground sirloin
    3 cups sliced mushrooms
    300 gram package frozen spinach
    1 tsp garlic, minced
    1/2 tbsp dried basil
    1 eggplant (mine weighed 387 grams after I peeled it), sliced thin
    1 cup cottage cheese
    1 cup dry curd cottage cheese
    3 cups tomato sauce
    1/2 cup canned diced tomatoes
    200 grams, grated cheese (mozza or white cheddar)


Preheat oven to 350 degrees.
Lightly grease a 9x13" pan.
Heat oil in a large skillet. Add onion and saute. Add beef and brown. Add mushrooms and cook through. Add basil and garlic. Add the tomatoes. You may add the spinach to the meat mixture OR you can do what I did and try to disguise it from your picky 6 year old and puree it with the tomato sauce. It turned kind of green but she was none the wiser. lol!
Layer first layer of eggplant into the pan. Add meat mixture. Add a little bit of sauce. Add another layer of eggplant. Combine the two cottage cheese in a small bowl then spread that over the eggplant. (I combine regular cottage cheese with dry curd so as to significantly lower the sodium. Dry curd has almost no sodium)
Top with remaining eggplant, tomato sauce and grated cheese.
Bake for about 35 minutes or until cheese is slightly browned and bubbly.
Serves 6-8

Nutrtion info is for 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user FIT_HAWG.

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