Serve this lasagna alongside a crunchy, refreshing salad of greens, jicama, and bell peppers. View the recipe >>
When choosing a pasta sauce to use in this recipe, be sure to look for Parmesan-free options. Many brands unnecessarily sneak cheese into their sauces.
Tender slices of eggplant take the place of pasta in this lasagna making it quite high in fiber. This recipe includes many flavorful and healthful herbs and spices, including oregano—a powerful source of antioxidants. This dish can be assembled ahead of time and baked just before serving. Serve with polenta or sourdough bread and a green salad.
Makes 8 servings
1 large eggplant
1 teaspoon dried thyme
4 cups sliced mushrooms (about 3/4 pound)
3 garlic cloves, minced or pressed
1 teaspoon soy sauce (optional)
1/4 cup whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons dried basil
2 10-ounce packages frozen chopped spinach, thawed, or 4 pounds fresh spinach, chopped
1 large onion, chopped (about 2 cups)
1 1/2 cups water
1 25-ounce jar commercial marinara
Spray of vegetable oil
1/4 teaspoon ground black pepper
Preheat oven to 375 F.
Cut eggplant into 1/4-inch slices (there should be about 12 slices). Arrange in a single layer on a lightly vegetable oil sprayed baking sheet. Bake for 20 minutes, then turn and cook on the other side for 15 minutes. Eggplant should be tender when pierced with a fork. Remove from oven and reduce heat to 350 F.
Spread half the marinara in a large casserole dish and top with half the eggplant slices.
Heat 1/2 cup water in a large nonstick skillet. Add onion and cook over high heat, stirring often until all the liquid has evaporated. Add 1/4 cup water and stir to loosen any stuck bits of onion, then continue cooking and stirring until all the liquid evaporates again. Repeat this process twice more. Reduce heat to medium and add spinach, basil, oregano, garlic powder, nutmeg, and salt. Cook for about 3 minutes, stirring often, until spinach is hot, and then stir in flour. Cook for 2 minutes stirring constantly. Spread half the spinach evenly over the eggplant slices.
Heat remaining 1/4 cup water and soy sauce, if using, in a large nonstick skillet. Add garlic and cook for 1 minute. Add mushrooms, thyme, and black pepper. Cook for about 5 minutes over medium heat, stirring often, until mushrooms are browned. Spread in casserole dish over spinach.
Top mushrooms with remaining eggplant slices, remaining spinach, and remaining marinara.
Bake at 350 F for about 40 minutes until heated through.
Stored in a covered container in the refrigerator, leftover Eggplant Lasagna will keep for up to 3 days.
Per serving (1/8 recipe): 107 calories; 1 g fat; 0.2 g saturated fat; 8% calories from fat; 0 mg cholesterol; 5.4 g protein; 23.6 g carbohydrates; 8.5 g sugar; 6.8 g fiber; 715 mg sodium; 110 mg calcium; 3.1 mg iron; 11.8 mg vitamin C; 3645 mcg beta-carotene; 4.2 mg vitamin E
Recipe from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.