Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 325.4
  • Total Fat: 20.8 g
  • Cholesterol: 48.1 mg
  • Sodium: 548.3 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient
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This dish can be served with a salad on the side and bread. This dish can be served with a salad on the side and bread.
Number of Servings: 10


    2 small eggplants
    1 tbsp of olive oil
    1 pound of ground lamb
    2 cups of mushrooms
    1 cup of diced onions
    jar of spaghetti sauce (no sugar added)
    4 cloves of garlic
    10 baby carrots diced
    Saputo 4 italian cheeses (1 pkg)


cut the eggplant into slices and brush olive oil on them. Bake in a 350 F oven until golden brown.
In the meantime time cook mushrooms, onions, lamb and carrots in a pan until lamb is cooked. Add spaghetti sauce to pan and added garlic and simmer for 10 minutes.
In a baking dish, layer, spaghetti sauce mix, eggplants, cheese and keep repeating until all ingredients have been used.
Bake covered in a 350 F oven for 30 to 45 minutes and uncover the last 10 minutes to brown cheese. Let stand at room temperature for 5 minutes and enjoy.

Serving Size: Makes 10 servings depending on the size of your baking dish

Number of Servings: 10

Recipe submitted by SparkPeople user STITCHMAX.

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