Eggplant Lasagna
1 Hr(s) 15 Min(s)
30 Min(s) Prep
45 Min(s) Cook
Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe.
What You Need
Select All
9 servings
Original recipe yields 9 servings
1/4 cup olive oil
1 eggplant, peeled, chopped
1/2 cup super duper chopped onions
2 cloves garlic, minced
1 pkg. (8 oz.) whole milk mozzarella cheese, shredded, divided
9 lasagna noodles, cooked
Let's Make It
1
Heat oven to 350°F.
2
Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
3
Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
4
Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
5
Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Kitchen Tips
Tip 1
Healthy Living
Save 60 calories and 7g of fat, including 3g of sat fat, per serving by preparing with 2 Tbsp. oil, and using part-skim ricotta cheese and low moisture part skim milk mozzarella cheese.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 100mg
4%
Total Carbohydrates less than 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
0%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
9 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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