Spinach and Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.1
  • Total Fat: 3.3 g
  • Cholesterol: 46.9 mg
  • Sodium: 1,220.8 mg
  • Total Carbs: 70.9 g
  • Dietary Fiber: 11.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Spinach and Eggplant Lasagna calories by ingredient
Submitted by:


from Vegan Italiano from Vegan Italiano
Number of Servings: 4


    1 medium eggplant (about 3/4 pound), cubed
    table salt
    2 tbsp extra-virgin olive oil
    salt and pepper
    1 26-oz jar pasta sauce, tomato-basil variety
    2 8-oz cans no-salt-added tomato sauce
    2 tbsp finely chopped fresh basil (optional)
    9 oven-ready lasagna noodles
    2 10-oz packages frozen chopped spinach, thawed and drained well


Sprinkle the eggplant with table salt and set in a colander to drain for 30 minutes. Rinse the eggplant under cold-running water and drain well between paper towels.

Preahet the oven to 375. Lightly oil a 13x9 in. baking dish and set aside.
In a large nonstick skillet with lid, heat 1 tbsp oil over medium heat. Add onion and cook, stirring, until softened, 3-5 minutes. Add eggplant, salt, and pepper, toss well to combine. Reduce heat to medium-low, cover, and cook until the eggplant is just tender, stirring occasionally, about 8 minutes.
In a medium bowl, combine pasta sauce, tomato sauce, basil, and 1 tbsp oil. Spread 1/4 of the sauce (about 1 cup) i nthe bottom of the dish. Arrange 3 noodles crosswise over sauce, leaving equal space around the noodles so they don't overlap or touch the sides of the dish. Arrange one-third of the eggplant over the noodles. Arrange one-third of the spinach over the eggplant. Continue with sauce, eggplant, and noodles twice, ending with sauce. Cover tightly with oiled foil and bake for 1 hour, until the eggplant is very tender. Let stand 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

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