Vegetarian Eggplant Lasagna Recipe

Name: Vegetarian Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and sliced; 1 pkg. shredded low-fat Mozzarella; 12 oz. cooked large classico bow tie pasta; 1/4 c. grated Parmesan; tomato sauce; flour for dredging; 1 Tbsp. olive oil; ripe plum tomatoes (optional); spinach (optional); onion (optional)

Servings: persons

1
Dredge eggplant in flour and lightly saute both sides in skillet with hot olive oil.
2
Line casserole dish with eggplant slices.
3
Layer with Mozzarella and sprinkling of grated Parmesan, then pasta, then tomato sauce.
4
(Try slicing a few ripe plum tomatoes in with the sauce when they're in season, or add simmered onion slices or well drained cooked spinach.)
5
Alternate layers ending with Mozzarella and Parmesan on top.
6
Bake at 350u00b0 approximately 30 minutes until cheese and sauce bubble and eggplant is cooked through.
7
Let stand 5 minutes before serving.

560

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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 sliced, 1 pkg. shredded low-fat Mozzarella, 12 oz. cooked large classico bow tie pasta, 1/4 c. grated Parmesan, and more.

Yes, Vegetarian 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.

That's it — enjoy your meal!

Vegetarian Eggplant Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions