Easy Eggplant Lasagna Recipe

Looking for an easy Easy Eggplant Lasagna recipe? Learn how to make Easy Eggplant Lasagna using healthy ingredients.


Submitted by gellis1976

Makes 6 servings



Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges, though I don't.) Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting. Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking. 6 servings, 6 points each

Recipe Ingredients for Easy Eggplant Lasagna

24 oz Mushroom and Green Pepper Chunky Gardenstyle
3 pc Lasagna Noodles
15 oz Fat Free Ricotta Cheese
1 cup, pieces or slices Mushrooms
1 cup, sliced Onions
16 oz Eggplant
16 oz Beef, Ground, 85% Lean Meat / 15% Fat, Crumbles
8 oz Mozzarella, Part Skim Milk Cheese

Recipe Directions for Easy Eggplant Lasagna

  1. Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce

  2. on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese. Place a layer of sliced eggplant on top. Spread the remaining sauce over

  3. the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges, though I don't.)

  4. Cover the dish tightly with foil. Bake about 1 hour or until noodles/eggplant are tender. Take the

  5. foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.

  6. Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles/eggplant. If you remove the foil but find the noodles aren't completely cooked

  7. (poke them with a knife), use a spoon to push the eggplant back down under the

  8. sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes.

  9. If you take the foil off and the lasagna looks "soupy", remove the foil and return the

  10. pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the

  11. cheese and finish baking.

  12. 6 servings, 6 points each

Categories

Main Dish

Nutrition Facts
Serving Size 413.7g
Amount Per Serving
Calories
504
Calories from Fat
186
% Daily Value*
Total Fat
20.7g
32%
Saturated Fat
8.3g
41%
Trans Fat
0.0g
Cholesterol
104mg
35%
Sodium
1071mg
45%
Potassium
498mg
14%
Total Carbohydrates
35.9g
12%
Dietary Fiber
4.4g
18%
Sugars
16.1g
Protein
40.2g
Vitamin A 13% Vitamin C 18%
Calcium 47% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
   
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