Eggplant Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 431.3
  • Total Fat: 29.4 g
  • Cholesterol: 99.9 mg
  • Sodium: 1,058.1 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 26.0 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient


Introduction

Delicious low-carb option instead of using pasta! Delicious low-carb option instead of using pasta!
Number of Servings: 12

Ingredients

    2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    2.5 cup Ricotta Cheese, whole milk
    1 cup Tomato Sauce
    3.5 serving Tomatoe, Furmano's Italian Style Diced (basil, garlic, oregano) 1/2 c (28oz can -7srv) (by BEFITWALKING)
    16 oz Bob Evan Italian Sausage (by QC1078)
    1.5 cup Kraft Shredded Parmesan Cheese Natural Cheese
    1 can (6 oz) Tomato Paste
    8 serving Cheese, Mozzarella (Kroger low moisture, part skim) 1 oz serving
    2 package (10 oz) yields Spinach, frozen
    2 large Egg, fresh, whole, raw
    50 gram(s) Avocado Oil - Chosen Foods - 1 TBSP

Tips

Don't by shy on your spices! If you like it spicy, add red pepper flakes! Try oregano, basil, garlic, rosemary! Anything you like that's Italian, more or less!


Directions

Slice eggplant lengthwise. Brush with oil, garlic salt, cayenne. Roast for 25 minutes, turning over halfway through, at 350 degrees. Brown the sausage then add tomato sauce, tomato paste, diced tomatoes and let simmer. In a mixing bowl, mix together ricotta, parmesan, and eggs. Add basil, parsley, oregano, salt and pepper to taste. Put about a cup of the tomato sauce in the bottom of a 9x13 pan. Layer half of the eggplant, then half of the sauce, half the ricotta mixture, half of the spinach, and half of the mozzarella. Do another layer of all the rest. Bake for 30 minutes.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ERYKAMUELLER.