Easy Eggplant Lasagna

Easy Eggplant Lasagna
Easy Eggplant Lasagna

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Category: Lasagna, Eggplant, Noodles

Cuisine: American

Easy Eggplant Lasagna

Our last recipe stands alone for a light meatless meal. Using oven-ready lasagna noodles greatly speeds up the preparation time. A variety of fall grapes (green and red seedless and wine grapes) would make a lovely fruit finish to the supper.


  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, minced
  • 2 14 1/2-ounce cans whole tomatoes, crushed with juices
  • 1/4 cup dry red wine
  • 1 teaspoon crushed dried basil
  • 1 teaspoon crushed dried oregano
  • 1 tablespoon minced flat-leaf parsley
  • salt (optional)
  • fresh ground pepper
  • 1 large eggplant, peeled and cut lengthwise into 1/2-inch slices
  • olive oil cooking spray
  • 1 1/2 cups part-skim ricotta cheese, well drained
  • 1 large egg
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped flat-leaf parsley
  • 6 oven-ready lasagna noodles
  • 4 ounces shredded part-skim mozzarella cheese


  1. In a medium pan, preheat the olive oil over low heat. Add the onion and garlic, and sauté until limp, about 5 minutes. Add the tomatoes, wine, and herbs. Add salt (if using) and pepper to taste. Reduce heat and simmer, partially covered, stirring occasionally for 20 minutes until slightly thickened. Set aside.
  2. Meanwhile, light a grill or preheat the broiler. Lightly coat the eggplant slices with cooking spray and grill until nicely browned on both sides and soft, turning once. Set aside.
  3. In a small bowl, combine the ricotta cheese, egg, and 1 tablespoon of the Parmesan cheese. Mix well. Set aside.
  4. Preheat the oven to 375°F. Lightly coat a 8-inch or 9-inch square baking dish with cooking spray.
  5. Spread about 1/4 cup of the tomato sauce mixture over the bottom of the prepared baking dish. Top with 2 lasagna noodles. Spread one-third of the sauce over the noodles and top with two slices of eggplant. Spread one-third of the ricotta mixture over the eggplant and sprinkle with one-third of the mozzarella cheese.
  6. Repeat layering twice. Sprinkle the remaining 2 tablespoons Parmesan on top and bake for 10 to 15 minutes, until hot and bubbly and cheese is melted.
  7. Let stand for 5 minutes before cutting into squares to serve.


Per serving:     456 calories (32% calories from fat), 29 g protein, 17 g total fat (8.9 g saturated fat), 49 g carbohydrate, 8 g dietary fiber, 102 mg cholesterol, 661 mg sodium, 1,061 mg potassium Diabetic exchanges:     3 medium-fat protein, 3 1/2 carbohydrate (2 bread starch, 4 vegetable

Nutrition Facts

Easy Eggplant Lasagna

Serves 4

Amount Per Serving
Calories 456
% Daily Value*
Total Fat 17 26.2%
Saturated Fat 8.9 44.5%
Trans Fat
Cholesterol 102 34%
Sodium 661 27.5%
Total Carbohydrate 49 16.3%
Dietary Fiber 8 32%
Protein 29
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.