Eggplant Mushroom Lasagna Recipe

Eggplant Mushroom Lasagna RecipePhoto by: dLife® Eggplant Mushroom Lasagna Recipe Rating 5

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Eggplant replaces traditional pasta in this quick and easy lasagna. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Eggplant Mushroom Lasagna Recipe
  • Prep: 30 min. Cook: 55 min.
  • Yield: 6 Servings
    •
30 55 85

Ingredients

  • 1 teaspoon garlic powder
  • Pinch salt, optional
  • Olive oil cooking spray
  • 2 eggplant, peeled, cut into 1/4-inch thick lengthwise slices
  • 8 ounces fresh mushroom slices
  • 1 ounces garlic cloves, minced
  • 2 cups low-sodium marinara sauce
  • 6 ounces shredded mozzarella cheese

Directions

  • Preheat broiler. Coat 13-inch x 9-inch glass baking dish with olive oil spray. Set aside.
  • Lightly mist eggplant with olive oil spray. Place on medium non-stick baking sheet. Sprinkle both sides with garlic powder and salt.
  • Place baking sheet 6-inch under broiler for 3 to 5 minutes per side, or until eggplant is tender. Remove from broiler. Set aside.
  • Reduce heat of oven to 350°F.
  • Meanwhile, lightly mist medium nonstick skillet with olive oil spray. Heat to medium. Add mushrooms and garlic.
  • Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining and mushrooms start to brown.
  • Place half of eggplant in a single layer in the bottom of the prepared baking dish.
  • Top with half of mushroom mixture, half of marinara sauce, and half of cheese.
  • Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil Bake for 20 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly.
  • Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Nutritional Facts 1 serving equals 150 calories, 7 g fat (4 g saturated fat), 186 mg sodium, 14 g carbohydrate, 11 g protein. Diabetic Exchanges: 2 vegetable, 1-1/4 meat, 1/2 fat.

Originally published as Eggplant Mushroom Lasagna Provided by dLife®

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Reviews for Eggplant Mushroom Lasagna (3)

Eggplant Mushroom Lasagna Recipe

Eggplant Mushroom Lasagna

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Reviewed on Apr. 22, 2012 by Sugafreemama

I didnt use the olive oil spray because I didnt have any so i just used regular cooking spray, and didnt buy low sodium marinara sauce and used regular cheese, BUT it came out soo delicious! the eggplant alone after the first step of broiling was so yummy I had to stop myself from eating it before I put it all together :0) definitely will try making this again with the proper ingredients lol


Reviewed on Jan. 27, 2012 by sstetzel

Linda that recipe should read 2 cups not 2 fl oz.  Sorry for the confusion.


Reviewed on Jan. 27, 2012 by lindaweakley@yahoo.com

Looking@photo...lots of red. I assume thats the sauce? Yet it only has 2 fluid ounces...? I wont try it as it would b too dry for my hubby n me. Gotta have more flavor. Was hoping but no thx.

 
 
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