Eggplant vegetable lasagne

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.8
  • Total Fat: 11.0 g
  • Cholesterol: 98.7 mg
  • Sodium: 527.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 22.7 g

View full nutritional breakdown of Eggplant vegetable lasagne calories by ingredient

Number of Servings: 8


    Eggplant, fresh, 1 eggplant,
    *Spinach, cooked, 1 cup
    Egg, fresh, whole, raw, 2 large
    Grated parmesean cheese, .5 cup
    Onion Raw (1/4 cup, 40g or 1.4oz), .5 cup
    Mushrooms, cooked, .5 cup pieces
    Olive Oil, 2 1tsp
    Turkey, Ground turkey, 93% lean, 16 oz
    Salsa, 1 cup
    Hunt's Diced Tomato, 1 cup
    Cheese, Mozarella, Low Moist/Part Skim, 1 cup shredded
    Cottage cheese, 1 cup


Preheat oven to 350.

Cut the eggplant into thin slices Set aside.
Mix the spinach with the egg and the parmesan cheese.
Brown your turkey, onions and mushrooms in oil

Use the eggplant as your noodles. Layer a 9x9 pan with some eggplant. Make a layer of the spinach mixture. Add another layer of eggplant. Add your turkey mix. Add some mozzarella cheese. Bake for 30-45 minutes.

Serving Size: Makes six servings