Noodleless Eggplant Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 8.1 g
  • Cholesterol: 31.5 mg
  • Sodium: 1,338.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.4 g

View full nutritional breakdown of Noodleless Eggplant Spinach Lasagna calories by ingredient
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Only 230 cals per serving! Only 230 cals per serving!
Number of Servings: 8


    cooking spray
    1 tsp. olive oil
    1 lg. Onion, chopped
    1 c. sliced mushrooms
    3 cloves minced garlic
    2 cans Italian diced tomatoes (14.5 oz ea.)
    1 tbsp dried Italian seasonings
    sugar to taste

    8 oz. shredded mozzarella part-skim
    16 oz. fat free ricotta or FF cottage cheese
    1/2 c. shredded parmesan
    1 eggplant, sliced lengthwise
    10 oz. pkg fresh spinach
    1/4 c. egg substitute

    sliced black olives
    fresh basil
    1 roma tomatoe sliced thin


Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray.

In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 mins. Add mushrooms, saute until tender, about 3 mins. Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.

In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.

Optional: Sprinkle top with sliced olives and chopped fresh basil and a thinly sliced roma tomato. (already included in calorie calculation).

Bake for 45 minutes. Let stand for 10 minutes before serving.

Substitution: Use zucchini instead of eggplant.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user COBANION.

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