Eggplant and Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.4
  • Total Fat: 10.9 g
  • Cholesterol: 63.3 mg
  • Sodium: 934.0 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 33.5 g

View full nutritional breakdown of Eggplant and Veggie Lasagna calories by ingredient
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Number of Servings: 6



    Cottage Cheese, 2% Milkfat, 1 cup (not packed) (remove)
    Mozzarella Cheese, part skim milk, 5 oz (remove)
    Garlic powder, 2 tbsp (remove)
    Pepper, red or cayenne, 1.tsp (remove)
    Basil, 2 tbsp (remove)
    Salt, 0.5 tsp (remove)
    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lb) (remove)
    Mushrooms, fresh,1 cup, pieces or slices (remove)
    Onions, raw, 0.75 medium (2-1/2" dia) (remove)
    Green Peppers (bell peppers), 1 cup, strips (remove)
    Tomato Sauce, 1.5 cup (remove)
    egg white, fresh, 3 large (remove)
    93% Lean Ground Beef, 16 oz (remove)
    Parmesan Cheese, grated, .25 cup (remove)


Cut eggplant in rounds. Lay them on a slotted cookie rack over a container. Salt one side and let sit for 30 minutes. Flip over and then salt the other side. Let sit for 30 minutes. rinse them off and lay them in a grease lagasna pan.

Meanwhile saute the rest of the veggies for about 10 minutes or until soft. Mix in garlic, tomato sauce, basil, salt and pepper.

In another pan saute the meat until brown. Drain when it is done and then mix with veggie mixture.

Mix cottage cheese, shredded mozzarella with the egg white. You can add some salt and garlic to this as well if you like.

Top eggplant with meat mixture and then top that with cheese mixture.

Bake in oven at preheated 400 degree oven until bubbly. Probably about 45 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user GUTBOMB.

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