Eggplant Lasagna


For this recipe I still used noodles but less than a typical layer because I had the eggplant. I also reduced calories by using all of the mozzarella on the top instead of inside the layers

Eggplant Lasagna


Serves 10


2 eggplant peeled and sliced into 1/4″ thin long slices

kosher salt

9 cooked lasagna noodles

1 jar of Rao’s Marinara Sauce (I usually make my own marinara but it was a weeknight so it was quick!)

2 cups of very good ricotta

1 egg

2 pinches of dried oregano

1/4c parmesan cheese

2c 2% shredded mozzarella cheese

Preheat oven to 350 degrees F

Place eggplant on a towel and dust with salt. Throw a towel on top

Spread out the ricotta on a plate and keep a towel over it

Leave both for 30 minutes while you boil water and cook your lasagna noodles

Next take off the paper towel of eggplant and pat it dry. Place on a baking sheet lined with foil and cooking spray. Spray cooking spray on top and bake for about 30 minutes. Set aside

Mix dried out ricotta with 1 egg, 1/4c parmesan and oregano

Spread a few tbsp of the sauce onto the bottom of a lasagna deep dish pan or pyrex

First add 3 noodles

Add eggplant

Add ricotta mixture (1/2 of the mixture)

Add sauce

Add 3 more noodles

Add eggplant

Add ricotta mixture (the last of it)

Add sauce

Add 3 more noodles

Add eggplant

no ricotta left, add sauce 

Bake in the oven for 30 minutes uncovered.

Add the package of part skim mozzarella cheese

Bake again for another 20 minutes and then broil for 3 minutes until top is golden brown

Let it sit for 10 minutes before you slice into the deliciousness.

Nutrition Facts in 1/10th of the casserole (see pic below for portion, it’s large!)

300kcal, 14g fat 27g Carbs 14g Protein

Calories in a typical lunch portion sized lasagna 579 (with 32g of fat!)

Calories saved: 279!!

What can i do with those leftover calories that I didn’t eat? You can still pour yourself a glass of wine, have a side salad and not even reach over 450kcal for that whole dinner. Pretty sweet ey?

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