Well Plated · by Erin Clarke★ 4.8 (214)
Eggplant Lasagna
NUTRITION · PER SERVING90M COOK
CAL 18%·PRO 43%
CARBS 22G24% OF CAL
4G FIBER7G SUGAR10G OTHER
FAT 23G57% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb lasagna made with roasted eggplant instead of noodles, layered with ricotta, spinach, and cheese. Satisfying and comforting without the pasta.
mainitaliancasserole🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovenlow carbvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))
- 3 1/2 tablespoons extra virgin olive oil (divided)
- 1 ½ teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 16 ounces sliced cremini (baby bella) mushrooms
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)
- 1/2 cup grated Parmesan (divided)
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
- 2 tablespoons chopped fresh basil (thyme, or parsley)
At a glance
PER SERVING · TIME 90M
CAL 18%·PRO 43%
CARBS 22G24% OF CAL
4G FIBER7G SUGAR10G OTHER
FAT 23G57% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1126mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 500mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.