Eggplant Lasagna (No Pasta)

Eggplant Lasagna (no Pasta) Recipe

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Lisa Haynie


I love this one dish meal. You never miss the pasta. While not necessary, all those "optional" ingredients really add to the flavor. Make sure you have a crusty bread to mop up the sauce!!


★★★★★ 1 vote

30 Min
1 Hr


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large eggplant, sliced thinly lengthwise
cooking spray
salt and pepper


1 1/2 lb
ground meat (optional)
2 Tbsp
olive oil
onion, chopped
2 clove
garlic, minced
8 oz
package mushrooms, sliced
2 Tbsp
italian seasoning
salt and pepper
1 tsp
red pepper flakes (optional)
half of a package of power greens (fresh spinach, baby bok choy, baby red & green chard packed by newstar) or 1 (10 ounce) package frozen chopped spinach (optional)
1 c
red wine (optional)
15 oz
can tomato sauce
14 1/2 oz
can diced tomatoes


1 c
low fat cottage cheese
8 oz
package shredded italian cheese blend
8 oz
package cream cheese (room temp)

How to Make Eggplant Lasagna (No Pasta)


  • 1Preheat oven to 425 degrees
  • 2Sprinkle the eggplant slices with salt and them them "sweat" on a baking sheet for 30 minutes or so, then rinse
  • 3Spray cookie sheet with cooking spray, arrange eggplant slices and season with salt and pepper
  • 4Cook slices 3 or 4 minutes on each side (You don't want them brown, just soft)
  • 5Lower oven temp to 375 degrees
  • 6Brown meat, onino and garlic in olive oil.
  • 7Add mushrooms and cook 5 minutes.
  • 8Add greens (frozen spinach or power greens), tomato sauce/tomatoes, spices and wine and simmer for 10 minutes
  • 9While your sauce simmers, combine cottage cheese, egg and Italian cheese in a bowl
  • 10Spread 1/3 of meat sauce in bottom of 9 x 13 baking dish
  • 11Layer ½ eggplant slices, ½ cottage cheese, ½ cream cheese (just pinch off pieces of the cream cheese and dot on) and ½ parmesan
  • 12Add Another layer of eggplant
  • 13Add 1/3 meat sauce, other ½ cottage cheese and other 1/2 cream cheese.
  • 14Pour remainder of meat sauce over all.
  • 15Cover with foil and bake at 375 degrees for 45 minutes.
  • 16Remove foil, top with remainder of parmesan and bake another 5-10 minutes until cheese is browned.
  • 17Let dish rest for 10 minutes before digging in.

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