Eggplant Lasagna is a meatless meal that your whole family will enjoy. Eggplant contains a host of vitamins and minerals, as well as important phytonutrients, many which have antioxidant activity.

Eggplant Lasagna Prep Time: 15 min
Cook Time: 60 min
Ready In: 75 min

Servings: 10

1 cup Low-fat Ricotta Cheese
1 cup Low-fat Cottage Cheese
2 tbsp Dried Parsley
1 tsp chopped Garlic
1 small Eggplant (about 14 oz), not peeled
5 cup Spaghetti Sauce (less than 4 grams of fat per 4 ounces)
12 oz Lasagna Noodles, uncooked
4 oz (1 cup) grated Reduced-fat Mozzarella Cheese
¼ cup grated Parmesan Cheese

Preheat oven to 350 degrees. Mix ricotta cheese, cottage cheese, parsley, and garlic. Slice eggplant about 1/4 inch thick.
In a 9-inch x 13-inch pan that has been sprayed with nonstick cooking spray, pour in 1 cup spaghetti sauce. Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Layer in this order: half the eggplant, mozzarella cheese, 1 cup spaghetti sauce, 1/3 lasagna noodles, cheese mixture, remainder of the eggplant, 1 cup spaghetti sauce, the remainder of the lasagna noodles, and the remainder of the spaghetti sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for 1 hour.

Tips & Notes
One serving is a good source of fiber. This recipe is higher in sodium and should be limited by those on a low-sodium diet.
You can substitute 1½ cups of fresh sliced vegetables, such as zucchini, for each layer of eggplant.

Nutritional Information Per Serving
Calories: 270
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 700mg
Total Carbohydrates: 41g
Dietary Fiber: 3g
Sugars: 9g
Protein: 16g


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Filed under: Recipes for Diabetics

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