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This Low Carb, Low Fat Eggplant Lasagna is a healthier twist on a classic favorite! The eggplant takes the place of traditional pasta, offering a light yet satisfying dish that’s packed with flavor. The creamy layers of farmer cheese, cottage cheese, and a touch of mozzarella perfectly complement the savory marinara sauce, making this lasagna just as indulgent as the original but without all the carbs and fat. Perfect for anyone looking for a delicious, guilt-free meal, this recipe is easy to make and sure to impress!
6 to 7 Asian eggplants (these are smaller in width than regular eggplants, although those could be used instead)
salt
pepper
garlic powder
1/2 pound farmer cheese
1 and 1/4 cups cottage cheese
1/2 cup grated low-fat mozzarella cheese
1 tablespoon grated Parmesan cheese
2 and 1/2 cups Tuscanini Marinara Sauce
Preheat oven to 425 degrees Fahrenheit.
Cut eggplant, on the diagonal, in circles about one and a half inches thick. Place slices in a large bowl and season with salt and pepper and garlic powder, coating evenly. Let sit for 30 minutes.
Lay seasoned slices flat on a greased cookie sheet and bake for 15 minutes. Let cool.
Mix farmer cheese and cottage cheese in a bowl. Layer ingredients in a sprayed nine-inch square pan in the following order: marinara sauce, eggplant slices, cheese mixture, marinara sauce, eggplant slices, cheese mixture.
Top with grated mozzarella cheese and sprinkle with Parmesan cheese.
Bake uncovered for 45 minutes, until golden.
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