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Eggplant Vegetarian Lasagna


All the flavor of traditional lasagna without the fat or carbs!

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  • 12 slices of eggplant 1/4 inch thick
  • 12 oz pkg ground meat substitute
  • 1/2 cup diced onion
  • 2 tbs minced garlic
  • 1 tbs italian seasoning
  • 1 can sliced mushrooms (soup size can)
  • 1 cup fat free cottage cheese
  • 1/2 cup low fat ricotta cheese
  • 1/3 cup shreded chedder/mozzerella mix
  • 2 tsp garlic pepper
  • 1 jar prepared spaghetti sauce (garlic and onion works great)
  • 2 tsp red pepper flakes
  • 1 tbs evoo
  • spray oil
  • granulated garlic
  • pepper


Servings 6
Preparation time 30mins
Cooking time 90mins


Step 1

1- slice eggplant and spray with oil, convection oven at 400f with garlic powder and 1 tsp garlic pepper until beige and tender
3- evoo and garlic at medium heat until aromatic
3- add onion until softened
4- add mushroom and meat substitute
5- add 2 tsp garlic powder and stir
6- add itallian seasoning
7- MEANWHILE mix cottage cheese and ricotta and set aside
8- Add garlic pepper and granulated garlic to frying pan
9- add garlic flakes
10- place sauce in bottom of 9 x 13 baking dish
11- line bottom with eggplant
12- layer meatless mix and light covering of spaghetti sauce
13- layer of eggplant
14- layer cheese mix
15- layer of eggplant
16- layer of sauce and shredded cheese

sprinkle with Italian seasoning, cover and bake at 375f for 45 minutes. Uncover and bake for an additional 15 minutes or until chees is golder brown.

Stage for 15 minutes and serve with red peppers, granulated garlic and parmesan cheese on the table.


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