Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
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."
-Garfield
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) |
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.
Serve.
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 | |