A vegetarian-friendly, and reduced-carb version of traditional lasagna

Still searching for what to cook ?

Name: Grilled Eggplant Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 2 large Eggplant ends cut off, skin removed, and cut into 1/4 inch slices (thicker if you prefer); 8 cups fresh spinach washed and patted dry; 1 medium Onion chopped; 3 cups Fresh mushrooms (I used baby bella's) stems removed and sliced; 3 cloves Fresh garlic, peeled minced; 8 ounces fat free ricotta cheese; 1 cup fresh parmesan cheese shredded or grated; 2 cups Fresh lowfat mozzarella cheese shredded; 1/4 cup Egg Beaters (or 1 egg) lightly beat if using real egg; 1 jar pasta sauce homemade sauce preferred, however use jarred sauce in a pinch; 1 15 ounce can diced tomatoes with green chilies fresh tomatoes would be better, however this is what I had in pantry; Extra virgin olive oil; Black pepper; Dried oregano fresh would be best, however this is what I had; Dried basil fresh would be best, however this is what I had

Find the most delicious recipes here

INGREDIENTS

2 large Eggplant ; ends cut off, skin removed, and cut into 1/4 inch slices (thicker if you prefer)
8 cups fresh spinach ; washed and patted dry
1 medium Onion ; chopped
3 cups Fresh mushrooms (I used baby bella's) ; stems removed and sliced
3 cloves Fresh garlic, peeled ; minced
8 ounces fat free ricotta cheese
1 cup fresh parmesan cheese ; shredded or grated
2 cups Fresh lowfat mozzarella cheese ; shredded
1/4 cup Egg Beaters (or 1 egg) ; lightly beat if using real egg
1 jar pasta sauce ; homemade sauce preferred, however use jarred sauce in a pinch
1 15 ounce can diced tomatoes with green chilies ; fresh tomatoes would be better, however this is what I had in pantry
Extra virgin olive oil
Black pepper
Dried oregano ; fresh would be best, however this is what I had
Dried basil ; fresh would be best, however this is what I had

INSTRUCTIONS

Heat grill to 350 degrees. While grill is heating, place 1 tablespoon olive oil in large saute pan. Add onions and garlic to pan, and saute until onions are translucent. Add mushrooms to pan, and saute for a few minutes (I like mine more on the firm side, so I cooked them for about 3 minutes). Add 1/2 of spinach, and stir frequently. When spinach is beginning to wilt, add the remainder of spinach. Add a few shakes of black pepper. When spinach is wilted, cover and turn off heat.

Heat oven to 350 degrees

In a medium mixing bowl place ricotta cheese, 1/4 of the parmesan, egg beaters (or beaten egg), a few shakes of black pepper, 1/2 teaspoon of dried basil, and 1/4 teaspoon dried oregano (adjust seasoning to your preference). Mix and set aside.

Place sauce and tomatoes in a medium sauce pan. Heat on medium until bubbly. Turn off heat.

Take a 1/2 cup olive oil, a brush, and eggplant to the grill. Brush one side of eggplant slices lightly with oil, and place on grill. ***Do not brush other side yet because it will just soak into the eggplant*** Close grill cover, and grill for approximately 2-3 minutes or until it just starts to become translucent. Quickly brush olive oil on side facing up, and flip. Grill for approximately 2-3 minutes. If you prefer firmer eggplant, simply reduce grilling time. The eggplant will cook further in oven.

Using a lasagna pan, place about 1 cup sauce on bottom. Place one layer of eggplant over sauce. Take 1/3 of spinach/onion/mushroom mixture, and place on top of eggplant. Place heaping tablespoons of ricotta mixture over each eggplant slice. Sprinkle some mozzarella cheese on top, then use another cup of sauce/tomato mixture on top. Repeat layers two more times, ending with mozzarella.

Bake at 350 uncovered for approximately 1/2 hour.

***You can add more veggies to this dish if you prefer. I was craving eggplant parmesan, however did not want to indulge in the large amount of calories and carbs. I used what I had in the fridge and pantry to improvise, and was happy with the end results. Enjoy!***

NOTES

Considering there are no noodles in this dish, the sauce does not soak into any of the ingredients. Do not use too much sauce or it will turn out watery.

Alert editor

Grilled Eggplant Lasagna

2 large Eggplant ends cut off, skin removed, and cut into 1/4 inch slices (thicker if you prefer)
8 cups fresh spinach washed and patted dry
1 medium Onion chopped
3 cups Fresh mushrooms (I used baby bella's) stems removed and sliced
3 cloves Fresh garlic, peeled minced
8 ounces fat free ricotta cheese
1 cup fresh parmesan cheese shredded or grated
2 cups Fresh lowfat mozzarella cheese shredded
1/4 cup Egg Beaters (or 1 egg) lightly beat if using real egg
1 jar pasta sauce homemade sauce preferred, however use jarred sauce in a pinch
1 15 ounce can diced tomatoes with green chilies fresh tomatoes would be better, however this is what I had in pantry
 Extra virgin olive oil
 Black pepper
 Dried oregano fresh would be best, however this is what I had
 Dried basil fresh would be best, however this is what I had

Heat oven to 350 degrees

Place sauce and tomatoes in a medium sauce pan. Heat on medium until bubbly. Turn off heat.

Bake at 350 uncovered for approximately 1/2 hour.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (314g)
Recipe Makes: 10 Servings

Calories: 245
Calories from Fat: 114 (47%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1g
Cholesterol 34.4mg		11 %
Sodium 723.3mg		25 %
Potassium 677.8mg		18 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 12.6g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 245

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe