Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Shred your own cheese from a block of cheese or make sure that the pre-shredded cheese is gluten-free.


"Once again, my life has been saved by the miracle of lasagna."

The refrigerator light goes on...

This is a big portion of lasagna that is rich and cheesy. The best part is that the recipe is so simple and takes about 30 minutes prep time. The hardest part of this is mincing the garlic - or maybe lining the pan with foil, but you will be happy you did because clean up is so much easier.


Lasagna with Eggplant

Servings: 4 | Serving size: 1/4 lasagna

Cooking Time: 120 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and freezes well.

2 tsp olive oil
2 cloves garlic (minced)
1 large onion (sliced)
2 15 ounce can no salt added diced tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp salt
fresh ground black pepper (to taste)
3 cups water
1 large eggplant (thinly sliced lengthwise)
8 ounces whole wheat or gluten-free lasagna noodles (uncooked)
10 ounces low moisture mozzarella cheese (shredded)

Healthy Lasagna with Eggplant Recipe
Place the olive oil in a large skillet over medium high heat.

When hot add the garlic and onions and cook, stirring frequently, for about 5 minutes.

Add the tomatoes, basil, oregano, rosemary, thyme, marjoram, salt, pepper and water.

Stir and simmer on medium high heat for 20 minutes. Stir occasionally while the sauce is cooking.

While the sauce is cooking, line an oblong 10 inch Pyrex dish with aluminum foil.

When the sauce is thickened, remove from the heat.

Preheat the oven to 325°F.

Place about 1/2 cup of the sauce in the bottom of the Pyrex dish and spread evenly.

Add 1/2 of the lasagna noodles layered over the top of the sauce.

Add a layer of the thinly sliced eggplant.

Add 1/3 of the remaining sauce.

Add 4 ounces of shredded mozzarella.

Add 1/2 of the lasagna noodles layered over the top of the sauce.

Add a layer of the thinly sliced eggplant.

Add the remaining sauce.

Cover the pan with aluminum foil and place in the oven.

Bake for 60 minutes covered.

Remove the foil and spread the remaining mozzarella cheese evenly over the top.

Return to the oven and bake for another 15 minutes or until the cheese is melted.


Nutrition Facts

Serving size: 1/4 lasagna

Servings: 4

Amount Per Serving

Calories 505 Calories from Fat 140
% Daily Value
Total Fat 15g 25%
    Saturated Fat 9g 35%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 38mg 13%
Sodium 547mg 22%
Total Carbohydrates 67g 23%
    Dietary Fiber 12g 40%
    Sugars 11g
Protein 29g
Vitamin A 12% Vitamin C 42%
Calcium 64% Iron 24%
Vitamin K 16 mcg Potassium 928 mg
Magnesium 145 mg