Eggplant Lasagna
"Love Lasagna, trying to eat healthy this is my meatless Lasagna."
photo by EdandTheresa
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 large eggplant (peeled and cut into 1 inch pieces)
- 1 medium onion (sliced)
- 12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred)
- 1 teaspoon minced garlic
- 1 (14 1/2 ounce) can diced tomatoes (drained)
- 1⁄4 cup olive oil
- 6 pieces whole wheat lasagna noodles
- 1 (25 1/2 ounce) jar spaghetti sauce
- 12 ounces low fat cottage cheese
- 2 cups part-skim mozzarella cheese
directions
- Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
- Put on a large cookie sheet, spread evenly.
- Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
- Cook about 1 hour or until veggies are very tender, 350 degrees.
- Add salt to taste.
- Cook lasagna according to box directions.
- In a 9x13 baking dish, cover bottom with spaghetti sauce.
- Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
- Cover with foil and bake 30-35 minutes or until hot and bubbly.
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Reviews
-
This was a delicious recipe-chosen because of the eggplant ingredient. Easy to make. I made some adjustments: instead of cooking the veggies together for 1 hr., I cut the eggplant (I had thin purple ones) lengthwise, put a bit of oil on a baking sheet, put them face down and roasted for 10-20 min. at 425 degrees. Sauteed the onion, garlic, tomatoes and added some zuchinni and broccoli I had. Then began the layering (I skipped the roasted red peppers). Delicious! I will make again. -
Taste: 4 stars Recipe: 4 stars Ease: 3 stars Family friendly: 3 stars. Average is actually 3.5 stars. I picked this recipe for PAC because I love eggplant. It sounded like a great variation on lasagna. I had trouble fitting it into my normal routine due to the extra time involved. I think if I were to make this again, I would just cook the eggplant mixture into a sauce vs. roasting it. I would saute the onions and garlic, add the eggplant and cook for a bit, then add the tomatoes and roasted peppers and just cook for ~10 min more to blend flavors. I found the tomatos a bit acidic, but that could have been the jar sauce I picked - it may have worked better with more of a white sauce vs. tomato. Substitutions: I could not find whole wheat lasagna noodles, so I used regular. I thought I had mozzerella, but when I went to use it, if was moldy, so I had to use some light mexican blend - but I thought it was fine. I did not roast the peppers because they were already roasted. DH ate it and said it was ok. DS ate it but left a big pile of vegetables on his plate, and DD had a few bites, but left most of it on her plate.
RECIPE SUBMITTED BY
My wife and I both love to cook, we love cooking together. I am retired, my wife still works so I get to play on Zaar. I was born in RI, my wife Ohio. I have 1 daughter and Theresa has 1 son and 1 daughter. We have 2 granddaughters and 1 grandson. Ed is a co-host on the Caribbean Forum.
We have had several recipes published in various cookbooks.
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