Low Fat Cheesy Spinach and Eggplant Lasagna

Low Fat Cheesy Spinach and Eggplant Lasagna

Jen 0

"Lasagna recipe with vegetables and cheese!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of water to a boil.
  3. Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
  4. Drain water from the noodles and let cool.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  6. Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
  7. Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
  8. Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
  9. Mix spinach into ricotta cheese mixture.
  10. Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
  11. Place 4 noodles on top of the sauce, overlapping if necessary.
  12. Spoon 1/3 of the remaining tomato sauce over noodles.
  13. Spread 1/3 of the ricotta mixture over the tomato sauce
  14. Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
  15. Top the lasagna with mozzarella cheese.
  16. Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.



Great recipe. I left out the cottage cheese and doubled the ricotta. I just don't feel cottage cheese belongs in lasagna. If my Sicilian grandmother were still here she would have fainted fro...

So yummy! I added mushrooms, squash, rosemary, and used about 1.5x the sauce recommended. I highly recommend this! Next time I make it, I'm going to add shredded chicken.

Delicious. My kids tore it up. I used a bit more sauce than the recipe called for, if you don't like your lasagna dry, i would. Highly recommend.

Good but totally changed the process. I did not pre cook anything and also I did not use whole wheat noodles, ricotta or cottage cheese, as they are very expensive and hard to find in Turkey. ...

Turned out really good. I added mushrooms, forgot the ricotta and just added extra mozzarella and cottage cheese and ended up with a few less layers than I was supposed to (I'm a lasagne novice...

This recipe is so easy and delicious! It is easy to put together and faster than a meat lasagna. Made the recipe just as called.

Excellent dish. I usually don't like the vinegar flavor of Italian food, so I usually spice it up a bit with dried chili seeds and horseradish mustard. I also add a little extra garlic and gr...