Veggie Lasagna with Eggplant "Noodles"

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.7
  • Total Fat: 6.4 g
  • Cholesterol: 17.3 mg
  • Sodium: 1,117.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 21.0 g

View full nutritional breakdown of Veggie Lasagna with Eggplant "Noodles" calories by ingredient
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Lasagna loaded with vegetables, nice serving size Lasagna loaded with vegetables, nice serving size
Number of Servings: 8


    1 cup onions, diced
    3 tsp garlic, minced
    2 cups mushrooms, sliced
    1 cup carrots, diced
    1-1/2 cup zucchini, diced
    1 cup red bell pepper, diced
    2 cups canned tomato sauce
    5.5oz canned tomato paste
    2 tsp dried basil
    1 tsp dried oregano
    2 tsp brown sugar
    1/2 tsp black pepper
    1/2 tsp crushed red pepper flakes
    1 tbsp low-sodium soy sauce
    1 medium eggplant, peeled and sliced lengthwise
    2 cups 1% low fat cottage cheese
    1 egg white
    1/2 cup Parmesan cheese
    4 cups spinach
    1 cup reduced-fat shredded mozzarella cheese
    3/4 cup reduced fat shredded cheddar cheese


spray a large saucepan with non-stick spray. Add onions, garlic, mushrooms, carrots, and zuchinni. Cook and stir over medium heat until vegetables are softened, -about 7-8 minutes.
Add tomato sauce, tomato paste, soy sauce, basil, oregano, sugar, molasses. black pepper and red pepper. Mix well. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Add spinach and roasted red peppers during the last 7 minutes. Stir occasionally.
In a medium bowl, combine cottage cheese, egg white, parmesan cheese, and spinach. Set aside. In a separate bowl, toss mozzarella and cheddar cheeses together until well mixed.
Assemble the lasagna in a 13x9 baking pan sprayed with non-stick spray. Start with about 1c. of sauce, eggplant sauce, cottage cheese mix, mozz cheese mix, repeat starting with eggplant. The last layer should be eggplant, sauce. And you should have 1/3 of the mozz cheese mix left over. Cover the lasagna with aluminum foil. bake in a 375* oven for 30 minutes. Uncover, add remaining cheese. Place the lasagna back in the oven uncovered for 10 minutes. Allow the lasagna to rest 10 m inutes before cutting.

Serving Size: Makes 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user MKYRMSE.

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