Comida Kraft
Recipe Box

Eggplant Lasagna

(37) 25 Reviews
Prep Time
Total Time

9 servings

Layer lasagna noodles and a ricotta cheese mixture with onions, garlic, cubed eggplant and spaghetti sauce in this hearty casserole.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
  • Mix ricotta, 1 cup mozzarella and 1/4 cup Parmesan until blended.
  • Layer 1/3 each of the noodles, cheese mixture and sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
  • Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Serving Suggestion

Serve with a mixed green salad and your favorite fruit.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 440
Total fat 27g
Saturated fat 13g
Cholesterol 60mg
Sodium 710mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 10g
Protein 21g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 45 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • YogaRunner |

    I made some substitutions to the recipe. I used no boil lasagna noodles to save time. I used half of the eggplant and added chopped yellow squash, zucchini, and mushrooms. I used 15oz of ricotta vs 24 oz (3cups) and just added more parmesan to the top and it turned out fine. For more flavoring, I added a handful of chopped fresh parsley with the ricotta mixture.

  • abbyz2000 |

    My 4 yr old loved it and I did too. I halved everything except the eggplant and used a 9x9 pan. Made some garlic bread with whole wheat bread and it was a great meal.

  • cmsieben1 |

    I used twice the amount of eggpland and also used zucchini, yellow squash, and green pepper. I like more veggies, I did not try it the way the recipe says so it might taste good that way too.

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