Steph2003's Eggplant Lasagna

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4.5 of 5 (51)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 7.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 850.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 11.4 g

View full nutritional breakdown of Steph2003's Eggplant Lasagna calories by ingredient
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Introduction

I found this recipe on SP and added my own spin to it. It's very good, and the servings are large! I found this recipe on SP and added my own spin to it. It's very good, and the servings are large!
Number of Servings: 9

Ingredients

    1 large eggplant, sliced thinly (about 1/4")
    2 cups fresh mushrooms, sliced
    1 cup diced onions
    1 cup cottage cheese
    1 cup sliced zucchini
    1 bag Great Value Fancy Shredded Part Skim Mozzarella, (about 8oz)
    1 jar Ragu Traditional Spaghetti Sauce (use less if possible)

    Optional: Slice 1 tomato and layer on top just under the final layer of cheese.

Directions

Makes 9 servings.


Preheat oven to 350.


Using a 9x13 pan, add a thin layer of sauce to the bottom of the pan.


*As you layer all the veggies add any desired spices such as salt, pepper or garlic.


Add first layer of eggplant.


Mix diced onions and cottage cheese and spread over eggplant.


Add another layer of sauce, a layer of shredded cheese, and then the second layer of eggplant.


Add layer of mushrooms and zucchini, cover with a layer of sauce and a layer of cheese.


Add final layer of eggplant, and cover with remaining sauce, and cover with final layer of cheese.


Cover tightly with foil and bake for 1 hour to an hour and 10 minutes. Uncover and bake an additional 10 minutes to brown top.

Use the sauce sparingly, otherwise you may need to drain excess liquid after baking is completed.

Number of Servings: 9

Recipe submitted by SparkPeople user STEPH2003.

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    this is a great recipe. If you brown the eggplant slices first, they do not give off so much juice.
    Either place slices on grill - I use a George Foreman or place slices on cookie sheet, after spraying with Pam and broil i9n oven. Only takes minutes and really cuts down on the juice.
    - 3/5/12

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  • Incredible!
    3 of 3 people found this review helpful
    This was really good. Like some others, I subbed fresh spinach for the zuchinni and mushrooms, since I didn't have the latter two on hand, and it was soooo good. My 4-year-old loved it, too. I used 3/4 of a jar of sauce, and it came out only slightly runny. - 3/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Used homemade sauce...no salt; and half of the cottage cheese mixed with feta. It was delicious! Great way to use leftover veggies. - 1/27/10

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  • 2 of 2 people found this review helpful
    Made this and loved it - I combined this recipe with one for baked eggplant parmesan and it wasn't soupy at all - turned out great and the "breading" from the eggplant parmesan recipe didn't add many calories at all - sooo yummy!! Thanks!!! - 1/27/10

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  • Incredible!
    2 of 2 people found this review helpful
    Making this for the third time. My Mom LOVED it. Tonight I making it with fresh spinach instead of zucchini, and cheddar instead of mozzerella. I love how quick and easy it is to throw together. I make pasta to go with it for the family, and have it as is for myself. Thanks again! - 9/25/08

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