Pasta-less Eggplant Lasagna

  • serves 0

For those of you dieting, or allergic to most pasta, this dish is for you…there are no pasta noodles, just layers of eggplant, sauce and cheese.

Prep time: 20 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Serves 4 -6 (with a salad)

216 Ratings
Directions for: Pasta-less Eggplant Lasagna


1 large eggplant, very thinly sliced – think Paper!

2 Tbsp olive oil

1 large onion, chopped

1- 1½ cups cremini mushrooms, coarsely chopped

4 cloves garlic, minced

1 package Italian Veggie Ground Round

3 cup Tomato sauce

1 ½ cup ricotta cheese

¾ cup fresh basil, coarsely chopped

2-2½ cups low fat Mozzarella cheese, grated

½ cup Parmesan cheese, grated


1. In a large skillet over medium high heat, brown the onions, garlic and Italian ground round. Sauté until the onions are translucent and the ground round is cooked through (about 5 minutes or so).

2. In the meantime, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven.

3. Lower the heat to 350°F/180°C

4. Layer the “lasagna” in an ovenproof dish as follows:

5. Bake for 30-40 minutes. The top will be golden and it will be bubbling around the edges. Serve with salad.

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