Rustic Eggplant Lasagna

A few weeks ago, I started to think about making something using eggplant.  I have been having fun trying new foods lately. Eggplant is something I like to eat but haven’t had good results preparing myself.  My wheels really got turning after reading a Facebook post by my friend and Our Lady reader, Megan. She had just made a meatless eggplant lasagna that satisfied her and her meat eating husband’s tastes.  I was intrigued by her description, and she very kindly sent me the recipe.  The recipe looked delicious but it had one thing in it I didn’t want – noodles.

Inspired by Megan’s recipe, I grabbed similar ingredients and got to work on my own version.  The results were exactly what I was hoping for! Hearty and rustic flavors, garlicky perfume, meaty texture, and layers that held up beautifully with out a single noodle.

Eggplant, zucchini, and garlic

Once all the components were prepped the dish came together very quickly.  I made mine in a large baking dish but I think it would also hold up in a slow cooker set on low all day.  This lasagna is good simply because it has all the components of a delicious entree.  This lasagna also happens to be low carb, gluten free and vegetarian.  If you would like to include meat, this dish would be delicious with a layer of uncased browned chicken (or turkey) italian style sausage.

Zucchini and garlicLasagna with a layer of ricotta cheese

Lasagna with a layer of eggplant.Lasagna with top layer of marinara sauce.

After yesterday’s post about feeding the body and soul healthfully, I can’t think of a more satisfying recipe to share with everyone.  Make this lasagna soon and share it with someone you love.
Egg Plant LasagnaEggplant LasangaIngredients

  • 24 oz. jar of marinara sauce – pick a good one
  • 1 15 oz. can of fire roasted diced tomatoes – gently drained
  • 1 15 oz container of part-skim ricotta cheese
  • 1 large egg
  • 1 cup + 1/2 cup shredded mozzarella cheese
  • 2 medium zucchini’s sliced into 1/8 inch rounds
  • 6 oz mushrooms sliced in 1/8 in. thick slices (use button, crimini, or portabellas)
  • 1 large eggplant sliced into 1/4 inch discs
  • 3 cloves of garlic – diced
  • 1 1/2 tsp of Italian seasoning blend


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine tomatoes and marinara sauce. – set aside
  3. In another bowl combine ricotta cheese, 1 cup of mozzarella, and the egg.  Stir until egg is completely incorporated. – set aside
  4. In a large oven safe dish begin assembling the lasagna:
    1. Spread a small amount of sauce on the bottom of the dish – about 1/2 a cup.
    2. Lay down slices of eggplant over lapping slightly if needed.
    3. Scatter about 1/2 of the mushrooms and zucchini over the eggplant.
    4. Drop 1/2 of the cheese mixture over the vegetables in small spoonfuls and pat down to spread into a layer. – it will be uneven and lumpy
    5. Spoon 1/2 of remaining sauce over the dish and repeat the layering steps once more.
  5. When the two layers are complete place lasagna into the preheated oven for approximately 45 minutes or until vegetables are cooked through and softened.
  6. Sprinkle lasagna with remaining 1/2 cup of mozzarella for the final 5 – 10 minutes of cooking (this keeps it from scorching)

Recipe makes 6 very generous servings!

Nutrition details will depend on the brands of cheese and sauce used, approximate values are: calories 296; fat 13g; sodium 750g; carbs 26g; fiber 6g; protein 19g

A single serving of rustic egg plant lasagna


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