Eggplant Lasagna Recipe

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (peeled and cut into 1 inch pieces); 1 medium onion (sliced); 12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred); 1 teaspoon minced garlic; 1 (14 1/2 ounce) can diced tomatoes (drained); 1/4 cup olive oil; 6 pieces whole wheat lasagna noodles; 1 (25 1/2 ounce) jar spaghetti sauce; 12 ounces low fat cottage cheese; 2 cups part-skim mozzarella cheese

Servings: persons

1 large eggplant (peeled and cut into 1 inch pieces)
1 medium onion (sliced)
12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred)
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes (drained)
1/4 cup olive oil
6 pieces whole wheat lasagna noodles
1 (25 1/2 ounce) jar spaghetti sauce
12 ounces low fat cottage cheese
2 cups part-skim mozzarella cheese

1
Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
2
Put on a large cookie sheet, spread evenly.
3
Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
4
Cook about 1 hour or until veggies are very tender, 350 degrees.
5
Add salt to taste.
6
Cook lasagna according to box directions.
7
In a 9x13 baking dish, cover bottom with spaghetti sauce.
8
Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
9
Cover with foil and bake 30-35 minutes or until hot and bubbly.

1236

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant (peeled and cut into 1 inch pieces), 1 medium onion (sliced), 12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred), 1 teaspoon minced garlic, and more.

Yes, Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Lasagna

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