Eggplant Lasagna (No Pasta)

Eggplant Lasagna (no Pasta) Recipe

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Lisa Haynie

By
@achimp2

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!!

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
30 Min
Cook:
1 Hr

Ingredients

  • MOCK NOODLES

  • 1
    large eggplant, sliced thinly lengthwise
  • ·
    cooking spray
  • ·
    salt and pepper
  • MEAT SAUCE

  • 1 1/2 lb
    ground meat (optional)
  • 2 Tbsp
    olive oil
  • 1
    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
  • CHEESE MIXTURE

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

How to Make Eggplant Lasagna (No Pasta)

Step-by-Step

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

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