All Veggies, No Noodles-Eggplant Lasagna

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Lately I’ve been obsessed with eggplant. I’ve made it as a dip, stir fried over rice noodles, smeared it on a wrap, and layered it in this no noodle lasagna. It’s some kind of delicious. I also love any excuse to use my cute little ramekins. So here is this super simple, and super healthy Eggplant Lasagna.
Eggplant Lasagna
1 eggplant, cut into 16 thin slices
olive oil cooking spray
2/3 cup part skim shredded mozzarella cheese
2/3 cup fat free cottage cheese
1/3 cup fat free ricotta cheese
2 Tb parmesan cheese
1 egg
2 tsp Italian seasoning
1 1/2 cups marinara sauce
Preheat oven to 375F.
Spray four individual ramekins or one 8×8 baking pan with cooking spray.
In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
Spread two tablespoons marinara sauce on the bottom of each ramekin cup. Top with an eggplant slice.
Top each eggplant slice with two tablespoons cheese mixture and two more tablespoons sauce. Repeat layers, finishing with marinara layer.
Place ramekins on cookie sheet and bake in oven for 20-25 minutes, until eggplant is tender and cheese is bubbly.
Cool slightly, invert onto plate and serve. If using a baking pan, cut into four servings and serve.
Serves 4. Prep 10 min. Bake 25 min.
Such a perfect little individual lasagna, don’t you think? And perfect for those with gluten sensitivities, as there is none in this recipe.  These go great with a big Caesar salad!

Individual Eggplant Lasagna

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Number of servings: 4

Per Serving 253 calories

Fat 14 g

Carbs 17 g

Protein 17 g

4


Individual Eggplant Lasagna

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 eggplant
  • 2/3 cup part skim shredded mozzarella cheese
  • 2/3 cup fat free cottage cheese
  • 1/3 cup fat free ricotta cheese
  • 2 Tb parmesan cheese
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 1/2 cups marinara sauce

Instructions

  1. Preheat oven to 375F.
  2. Spray four individual ramekins or one 8×8 baking pan with cooking spray.
  3. In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
  4. Spread two tablespoons marinara sauce on the bottom of each ramekin cup. Top with an eggplant slice.
  5. Top each eggplant slice with two tablespoons cheese mixture and two more tablespoons sauce. Repeat layers, finishing with marinara layer.
  6. Place ramekins on cookie sheet and bake in oven for 20-25 minutes, until eggplant is tender and cheese is bubbly.
  7. Cool slightly, invert onto plate and serve. If using a baking pan, cut into four servings and serve.

What would you put in your lasagna cupcake?
You may also enjoy Lasagna Cupcakes

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