Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color
Print Nutrition?


Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Eggplant Parmesan Lasagna
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8    |   Ready In: 1-2 hrs

Ingredients:
9 lasagna noodles, uncooked
1 medium eggplant
olive oil flavored cooking spray
2 teaspoons dried basil
2 tablespoons grated low-sodium Parmesan cheese
1 jar (26 ounce size) marinara sauce
1/2 teaspoon Italian seasoning
15 ounces light ricotta cheese
8 ounces low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)

Directions:
Cook lasagna noodles according to package directions. Meanwhile, preheat broiler.

Trim ends and peel eggplant; cut crosswise into 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned.

Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes.

Preheat oven to 375 degrees F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise in half. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal.

Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator overnight or at least 8 hours. Bake as directed above.

Recipe Location: https://www.cdkitchen.com/recipes/recs/2645/Eggplant-Parmesan-Lasagna104099.shtml
Recipe ID: 74972

Nutrition:
per serving: 556 calories, 10g fat, 85g carbohydrates, 31g protein.

Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.