Eggplant lasagna

Eggplant lasagna
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 501.4
  • Total Fat: 33.9 g
  • Cholesterol: 137.5 mg
  • Sodium: 796.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 30.7 g

View full nutritional breakdown of Eggplant lasagna calories by ingredient
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Low carb lasagna Low carb lasagna
Number of Servings: 6


    2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
    1.0 cup Ricotta Cheese, whole milk
    1.0 large Egg, fresh, whole, raw
    1.0 cup, shredded Mozzarella Cheese, whole milk
    0.5 cup Parmesan Cheese, grated
    2.0 cup Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce
    1.0 cup Spinach, frozen
    16.0 oz Ground beef


*Pre-heat oven to 350 degrees and Slice eggplant in medalions. In my opinion thinner is better. *Arrange eggplant on a baking sheet, brush with olive oil, then sprinkle with salt and pepper. Bake 5 minutes, flip and bake for another 5 minutes. *Cook and drain hamburger, and then add spaghetti sauce to same pan to warm. I like to add red pepper flakes for some spice *In a bowl combine the rest of the ingredients except the mozzarella cheese, saving it for the top. *Layer Eggplant, Ricotta mixture, Marinara mixture&repeat until you are at the rim of the baking dish and end with the marinara layer. Top with mozzarella and bake 30 to 40 minutes

Serving Size: Makes 6 2 x 3 pieces

Number of Servings: 6.0

Recipe submitted by SparkPeople user SHELBIELBW.

TAGS:  Beef/Pork |

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