Eggplant Lasagna


healthy meals eggplant lasagna detail


  1. Preheat oven to 400°. Brush 2 baking sheets with 2 teaspoons olive oil. Arrange eggplant on baking sheets. Brush with 2 teaspoons olive oil. Bake 20 minutes or until golden and tender; set aside.
  2. Meanwhile, process chick peas in food processor until smooth; set aside. Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat and cook mushrooms, pepper and onion, stirring occasionally, 12 minutes or until vegetables are tender.
  3. Combine cottage cheese, beans, egg and garlic in medium bowl; set aside.
  4. Spread 1/2 cup tomato & basil pasta sauce in 11×8-inch glass baking dish sprayed with no-stick cooking spray. Arrange 3 slices eggplant on pasta sauce, then spread with 1/2 of the cottage cheese mixture. Arrange half the lasagna noodles on top. Top with 1/2 of the vegetable mixture, then 1/2 cup Sauce. Top with 3 slices eggplant, remaining cottage cheese mixture, remaining noodles, remaining vegetable mixture, then remaining eggplant. Evenly top with remaining sauce.
  5. Bake 40 minutes or until bubbling and heated through. Sprinkle with mozzarella and parmesan cheese. Bake 10 minutes or until cheese is melted. Let stand 10 minutes before serving.



  • 2Tbsp. olive oil, divided
  • 1 medium. eggplant, thinly sliced lengthwise into 9 slices
  • 1 cup. reduced sodium chick peas, rinsed and drained
  • 2 large. portobello mushrooms, gills removed, halved and cut into 1/2 in. thick slices
  • 1 large. red bell pepper
  • 1 medium. onion, sliced
  • 1 (16 oz. container) 1% milkfat no salt added cottage cheese, drained on paper towels
  • 1 egg. lightly beaten
  • 1 clove. garlic
  • 2 cups. tomato & basil pasta sauce
  • 4 lasagna noodles, cooked, drained and cut in half
  • 1/2 cup. shredded part-skim mozzarella cheese
  • 2 Tbsp. grated Parmesan cheese



Nutrition Facts
Serves: 4
Preparation Minutes: 25
Cook Minutes: 60