Ingredients for Eggplant Parmesan Lasagna
- 1 (24 ounce) jar marinara sauce
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 (15 ounce) container part-skim ricotta cheese
- Italian Seasoning
- 9 no-cook lasagna noodles
- 1 (16 ounce) package frozen breaded eggplant slices
- 3 cups shredded mozzarella cheese
- fresh basil leaves, for garnish (optional)
- cooking spray
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- aluminum foil
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How to Make Eggplant Parmesan Lasagna
- Preheat oven to 400°F (200°C).
- Lightly grease a 13x9-inch baking dish with cooking spray.
- In a large bowl, combine 24 ounces of marinara sauce and 1 (28 ounce) can of crushed tomatoes with their juices.
- In a separate bowl, combine 15 ounces of ricotta cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread 1 cup of the marinara sauce mixture evenly over the bottom of the baking dish.
- Layer 3 no-cook lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Layer another 3 no-cook lasagna noodles on top of the ricotta.
- Spread 1 cup of the marinara sauce mixture over the noodles.
- Arrange 1 (16 ounce) package of frozen breaded eggplant slices over the sauce.
- Sprinkle 1 cup of shredded mozzarella cheese over the eggplant.
- Repeat layers once: 3 noodles, remaining ricotta, 3 noodles, 1 cup sauce, remaining eggplant, and 1 cup mozzarella.
- Top with the remaining marinara sauce.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until bubbly.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake for another 10 minutes, or until the cheese is melted and lightly browned.
- Let cool for 20 minutes before serving.
- Garnish with fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
41g
Fat
54g
Carbs
6g
