Eggplant Lasagna

Eggplant Lasagna Recipe

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Penny Batt


This dish is all veggies and cheese, no noodles thus no grain, no starch, no gluten.


★★★★★ 1 vote

25 Min
30 Min


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1/2 c
olive oil
3 clove
garlic, minced
1 Tbsp
fresh parsley, chopped, or 1 tsp dried
1 Tbsp
fresh basil, chopped, or 1 tsp dried
2 tsp
fennel seed
8 oz
jack cheese, shredded
16 oz
cottage cheese
(or dry curd cottage cheese ie farmers cheese, which is lactose-free)
2 c
spaghetti sauce
1 1/2 c
pitted ripe olives, halved

How to Make Eggplant Lasagna


  • 1Slice eggplant thinly.
  • 2Heat skillet.
    Combine oil with herbs and brush both sides of eggplant.
    Brown both sides of the eggplant til tender
  • 3Layer 1/2 of the eggplant slices, jack cheese, cottage cheese, sauce, fennel seeds, and olives in that order.
    Repeat layering.
  • 4Cover and bake at 425 degrees F for 25 - 30 minutes or til hot and bubbly.
  • 5Let stand for 15 minutes before serving.

Printable Recipe Card

About Eggplant Lasagna

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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