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Eggplant, Zucchini and Portabella Lasagne

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“Delicious pasta-free lasagna! Feel free to add more herbs to the tomato layer. I added some chopped fresh rosemary and parsley because I had it at home. I also added some red chilli to the cheese layer for a little more zip. Serving Size: 1/4th of recipe (1 SUPER-LARGE portion) Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g *4 Points!”
4 Portions

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
  3. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
  4. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
  5. Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
  6. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
  7. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
  8. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
  9. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
  10. Let cool, cut into 4 pieces, and dig in!

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