Eggplant Lasagna Recipe

Published on
By : dLife Editors

Eggplant lasagna is a great vegetarian dinner, and it’s pasta-free too!

Summary

print recipe
Cook time: 55 Minutes
Prep time: 30 Minutes
Idle time:
Level Easy
Servings: People
Unit:
17g
Carbs
13g
Sat. fat
4g
Fibers
456mg
Sodium
22g
Protein
340kcal
Calories
17g
Carbs
13g
Sat. fat
4g
Fibers
456mg
Sodium
22g
Protein
340kcal
Calories

Ingredients

  • olive oil cooking spray
  • 2 whole eggplant
  • 1 tbsp Garlic Powder
  • 1 pinch salt
  • 10 oz fresh mushroom slices
  • 1 cup diced onion
  • 3 tsp Minced Garlic
  • 2 tbsp Unsalted Butter
  • 2 tbsp Bob’s Red Mill Gluten low carb baking mix
  • 1 cups ½heavy cream
  • tsp ¼nutmeg
  • ¼ grated Parmesan
  • cup ¼grated Pecorino
  • 2 cups ricotta cheese
  • 2 cups low sodium marinara sauce
  • 12 oz shredded mozzarella

Instructions

  1. Preheat oven to 350°F. Coat a 13" x 9" glass baking dish with olive oil spray. Set aside.
  2. Rinse and dry eggplant. Remove stems. Peel if desired. Cut eggplant lengthwise into 1/2" slices.
  3. Lightly mist eggplant with olive oil spray. Place on baking sheet coated with olive oil. Sprinkle with garlic powder and salt.
  4. Place baking sheet in oven for 5-8 minutes until just tender. Remove from oven. Set aside.
  5. Meanwhile, lightly mist medium nonstick skillet with olive oil spray. Heat to medium. Add mushrooms and garlic.
  6. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining and mushrooms start to brown.
  7. In a small saucepan, warm heavy cream over medium heat, just until warm. Do not boil. Remove from heat.
  8. In a medium saucepan, melt butter over medium heat and add flour. Lower heat and stir until the flour has been dissolved into the butter with no lumps.
  9. Slowly add warm cream into flour mixture over low heat, whisking until smooth. Add Parmesan and Pecorino, and whisk until smooth again. Remove cheese mixture from heat.
  10. Add ricotta cheese and whisk until smooth.
  11. Place half of eggplant, in single layer, in bottom of prepared baking dish.
  12. Top with half of ricotta mixture, mushroom mixture, half of marinara sauce, and half of cheese.
  13. Layer remaining eggplant, ricotta mixture, mushrooms, sauce, and cheese. Cover with aluminum foil.
  14. Bake 25 minutes. Remove foil. Bake additional 10 to 15 minutes, or until hot and cheese is bubbly.
  15. Remove and let stand 10 minutes. Cut into 10 portions. Serve immediately.

Additional information

Nutrition Facts
Eggplant Lasagna Recipe
Amount Per Serving
Calories 340
% Daily Value*
Sodium 456mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

Pair this eggplant lasagna with a fresh salad for a complete vegetarian meal.

 

Nutrition Facts
Eggplant Lasagna Recipe
Amount Per Serving
Calories 340
% Daily Value*
Sodium 456mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

Pair this eggplant lasagna with a fresh salad for a complete vegetarian meal.

 

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