T-Bone's Eggplant Parmesan Lasagna Recipe

Name: T-Bone's Eggplant Parmesan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup parmesan cheese, shredded (or use graded); 2 cups mozzarella cheese, shredded; 2 tablespoons butter; 1 ½ cups spaghetti sauce (I use Hunts no added sugar or low carb); 1 12 lbs eggplants, peeled and sliced into thick julienne pieces (I use a mandolin slicer); 2 large onions, peeled and sliced; 2 medium green peppers, seeded and cubed; 34 lb fresh mushrooms, sliced; 2 garlic cloves; ¼ teaspoon oregano; ¼ teaspoon basil; ⅛ teaspoon nutmeg (optional- it's the secret...shhhhh); no-boil lasagna noodles (one box should work); salt & pepper; 1 teaspoon Splenda sugar substitute (optional-we like our sauce a lil sweet)

Servings: persons

1 cup parmesan cheese, shredded (or use graded)
2 cups mozzarella cheese, shredded
2 tablespoons butter
1 ½ cups spaghetti sauce (I use Hunts no added sugar or low carb)
1 12 lbs eggplants, peeled and sliced into thick julienne pieces (I use a mandolin slicer)
2 large onions, peeled and sliced
2 medium green peppers, seeded and cubed
34 lb fresh mushrooms, sliced
2 garlic cloves
¼ teaspoon oregano
¼ teaspoon basil
⅛ teaspoon nutmeg (optional- it's the secret...shhhhh)
no-boil lasagna noodles (one box should work)
salt & pepper
1 teaspoon Splenda sugar substitute (optional-we like our sauce a lil sweet)

1
Mix cheeses together in a bowl set aside.
2
Melt butter in skillet, saute eggplant, onions, green peppers, mushrooms, garlic, oregano, basil and nutmeg.
3
Take off heat and add sauce and Splenda (optional) to the veggies, mix well.
4
Taste sauce, add salt & pepper to your liking.
5
Put a layer of sauce/veggie mixture first, then a layer of cheese mix, then a layer of no boil noodles.
6
Repeat until all is layered in your pan, I make sure I have cheese mixture left to put on the top or you can add extra.
7
You can never have enough cheese!
8
Size of pan will depend on what type of pan you use.
9
I use my big electric roaster/crock pot slow cooker and it holds a lot!
10
I set my crock pot on low and let it cook all day.
11
Boy does my house smell good when we get home.
12
You can cook this in the oven at 375 in a 13x9 inch (spray pan beforehand) baking pan for about 40 minutes.
13
I put the cheese on the top about 5 minutes before serving.

1283

kcal

Calories

Fat

145

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup parmesan cheese, shredded (or use graded), 2 cups mozzarella cheese, shredded, 2 tablespoons butter, 1 ½ cups spaghetti sauce (I use Hunts no added sugar or low carb), and more.

Yes, T-Bone's Eggplant Parmesan 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.

That's it — enjoy your meal!

T-Bone's Eggplant Parmesan Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions