RecipeVegetarian Eggplant Lasagna

Nutrition Facts
Amount per Serving
  • Calories: 240
  • Protein: 15g
  • Total Fat: 8g
    • Saturated Fat: 4g
  • Total Carbohydrate: 29g
  • Dietary Fiber: 5g
  • Sodium: 395mg
Take Note

Contains Wheat/Gluten

Contains Dairy

Contains Egg


This scrumptious layered delight clocks in at just 240 calories and it’s so flavorful you won’t miss the high-calorie restaurant version. Pile on the delicious veggies and dig in!

  • Prep time
  • Total Time
This recipe makes 9 Servings
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 large eggplant, peeled and diced into small cubes
  • 1 ten-ounce package cremini mushrooms, roughly chopped
  • 1.25 teaspoons Kosher salt, divided
  • 1 twenty-eight-ounce can crushed no-salt-added tomatoes
  • 1 eight-ounce can no-salt-added tomato sauce
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed fennel seed
  • 1/4 teaspoon crushed red pepper flakes (or more to taste)
  • 1.5 cups part-skim ricotta cheese
  • 1 large egg
  • 1 ten-ounce box frozen spinach, thawed and thoroughly drained
  • 4 tablespoons grated Parmesan cheese, divided
  • 1 package oven-ready whole-wheat lasagna noodles
  • 1 cup shredded part-skim mozzarella cheese

Heat the olive oil in a large sauté pan over medium heat. Add the onions and garlic, stir to coat evenly with the oil, and sauté until onions are softened and translucent, about 5 minutes. Add the eggplant, mushrooms, and ½ teaspoon of the salt. Sauté until the vegetables are starting to soften and cook down, about 10 minutes. Add the crushed tomatoes, tomato sauce, oregano, basil, thyme, fennel, crushed red pepper, ½ teaspoon of the salt, and black pepper to taste. Bring to a simmer and cook for 15 minutes.

While the sauce is simmering, preheat the oven to 375°F. Prepare the ricotta mixture. In a medium bowl, add the ricotta cheese, egg, spinach, 2 tablespoons of the parmesan cheese, the remaining ¼ teaspoon salt, and black pepper to taste. Stir well until the ingredients are thoroughly combined.

Add about ¼ cup of the sauce to the bottom of a deep 9×13” casserole dish and evenly spread the sauce to coat the bottom of the dish. Add one layer of lasagna noodles to cover the bottom of the dish (there will be about 4 noodles per layer). Layer a third of the remaining sauce, then top with half of the ricotta mixture. Repeat the noodle, sauce, and cheese layers. Add a final layer of noodles, then the remaining sauce, and evenly sprinkle with the mozzarella cheese. Top the lasagna with the remaining parmesan cheese. Bake for 30 minutes, until cheese has browned and lasagna is hot and bubbly.

Cool for 5 minutes to allow the layers to set before cutting and serving.

Serving size: One piece