Recipe by CandaceHartDC
"This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!"
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eggplants, sliced lengthwise into 1/4-inch thick slices
1 (28 ounce) can
1 (6 ounce) can
salt and ground black pepper to taste
frozen chopped spinach
1 (15 ounce) container
freshly grated Romano cheese
shredded mozzarella cheese
I never had eggplant before but I was plesantly suprised. This recipe is delicious. My fiancé is a vegetarian so I get tired of pasta and this was a great change of pace. I think the only thing I added was a minced clove if garlic to the spinach mixture. My only beef with this recipe is the labor. It took hours. Definitely not a weeknight meal. I think next time in the interest of time I will brown the eggplant on a sheet in the oven as suggested by my fiancé. 2 eggplants yields quite a few slices. Browning 5 minutes on each side takes ages. I may also use spaghetti sauce instead of the crushed tomato mixture just to see the difference. If your on your own preparing this, give yourself some time.
Meh. I made the recipe just as stated. This recipe took forever to make since the sliced eggplant took 5 minutes per side and there were many slices to cook. Prepping the other ingredients also took quite a while, used many dishes that had to be cleaned, and made an overall kitchen mess that wasn't worth the time vs. outcome. The flavor was fine, but nothing special for me. I found it to be more like a layered vegetable stew than a lasagna. I really missed the noodles to give it some stability and some kind of chewing texture.
This was fantastic! My boyfriend and I aren't huge eggplant fans and he loves meat, but this was delish! I ate what was left for lunch the next few days-- it kept getting better! Alot of prep, so if you're short on time, this may not be the recipe for you!
This recipe was great. My picky three year old loved it!
Smells good, looks good, and pretty easy to make. I browned the slices in the oven to make it faster and pre-prepped my dry ingredients while the eggplant was drying. I also peeled the skin off. It's the first time ever making homemade lasagna and I'm pretty thrilled with it. Added more spices and cheese and it's a huge hit! Next time I'll try breaded eggplant slices for a change.
My family that swears they do not like eggplant all loved this and swore I am to never make lasagna with noddles again. They loved the flavor the eggplant provided - and this is from a family of eggplant ...eww! Even my picky son in law loves this recipe.
Great! I just "grilled" the eggplant slices on my george forman with some cooking spray, way faster and less fat.
Made this in advance for a weekend at the cabins and the entire group loved this!
* Percent Daily Values are based on a 2,000 calorie diet.
3-Cheese Eggplant Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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