Little Sunny Kitchen · by Diana★ 5.0 (1)
Eggplant Lasagna
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 35%
CARBS 20G27% OF CAL
6G FIBER6G OTHER8G TOTAL SUGAR
FAT 20G58% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian lasagna made with roasted eggplant slices instead of pasta, layered with ricotta, spinach, mushrooms, and marinara. Hearty and satisfying for meatless meals.
mainitaliancasserole🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds eggplants (about 3 medium, sliced lengthwise into ½ inch slices)
- 3 tablespoons olive oil (divided)
- 1 ½ teaspoons kosher salt
- 1 15-ounce container ricotta cheese
- 1 10-ounce package frozen chopped spinach (thawed and excess moisture squeezed out)
- 1 egg
- 1 ½ cups shredded mozzarella cheese (divided)
- ¾ cup shredded parmesan cheese (divided)
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 2 cups marinara sauce
- Fresh basil (for garnish)
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 35%
CARBS 20G27% OF CAL
6G FIBER6G OTHER8G TOTAL SUGAR
FAT 20G58% OF CAL
8G SAT11G 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
- 15m
- Cook
- 45m
- Sodium
- 978mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 441mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.