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Eggplant Lasagna

Dec 22, 2015


  • 1 (28 ounce) can organic whole peeled tomatoes, undrained, coarsely chopped
  • 2 tablespoons canned organic tomato paste
  • 2 large, ripe tomatoes, coarsely chopped
  • 2 tablespoons sugar
  • 2 medium eggplants
  • 1 teaspoon salt
  • 8 ounces sliced white mushrooms
  • 4 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup of fresh basil leaves (about ¾ ounce), torn, stems removed
  • 8 ounce package of whole wheat lasagna noodles—I use Westbrae Natural® brand (cooked as directed on package)
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup shredded parmesan cheese


Preheat oven to 400°F. Spray a large (9 x12) rectangular lasagna pan with non-stick cooking spray. Remove ends off eggplant and cut lengthwise into ½ inch slices. Lay eggplant slices in a colander and sprinkle with salt until slices are lightly covered. Let stand for approximately 15 minutes. In the meantime, add ½ a tablespoon olive oil to a large skillet and fry mushrooms and garlic over medium high heat until mushrooms are well browned and water has evaporated. Remove from pan and set aside. Rinse off salt from eggplant and pat dry. Add ½ tablespoon olive oil to skillet and fry eggplant slices over medium high heat, in batches (adding in olive oil as needed), until eggplant is soft and browned on both sides. Set browned eggplant aside. In a separate mixing bowl, blend together canned tomatoes, tomato paste, fresh tomatoes and sugar and set aside. Layer a large lasagna pan with 3 noodles followed by half of eggplant, half of mushroom mixture, half of basil leaves, 1/3rdof the mozzarella cheese and 1/3rdof the tomato sauce. Cover with another layer of noodles and top with the rest of the eggplant, mushrooms, basil, and another 1/3rdof the mozzarella cheese and another 1/3rdof the tomato sauce. Cover with a final layer of noodles and top with remaining tomato sauce and mozzarella cheese. Bake for 40 minutes, uncovered. Sprinkle parmesan cheese on top before serving.

Nutritional Information per Serving (1/8thof lasagna, 372 grams):

Yield: 8 servings (serving size: 1/8thof recipe, 372 grams or ~ 1 ½ cups lasagna)

Food weight: 2.0, Calories: 218, Fat: 9 g, Cholesterol: 9 mg, Sodium: 580 mg,

Carbohydrate: 40 g, Dietary Fiber: 6 g, Sugars: 9 g, Protein: 13 g


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