Recipe: Eggplant Lasagna – Fitplan Weblog



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Deliver the style of Italy to your own home with this easy-to-make vegetarian recipe. Michelle’s Eggplant Lasagna is a wholesome, speedy vegetarian meal, you’ll make any day of the week. This recipe is filled with nutrition C, nutrition Ok and nutrition B6, all supplied by means of the eggplant.

Eggplant Lasagna



  • ½ cup marinara sauce
  • 1 cup almond cheese (vegan cheese)

Eggplant Lasagna

  • 1 eggplant (aubergine)
  • 2½ cups ricotta cheese
  • 1 cup vegan cheese
  • ¼ cup contemporary basil
  • 1 tsp sea salt
  • Black Pepper
  • 1 egg
  • 1½ cups marinara sauce

Cooking Directions

  1. Preheat the oven to 350°F / 180°C / Gasoline 4.
  2. Slice the ends of the eggplant into ¼ inch (6mm) slices and lay them on a parchment paper-lined baking sheet.
  3. Salt all sides of the eggplant and put aside to melt for 20 mins, then dry them with a paper towel.
  4. Bake the eggplant for 20 mins, or till comfortable.
  5. Whilst the eggplant is cooking, mix ricotta cheese, almond cheese, basil and egg in a medium-sized bowl.
  6. Take away eggplant from the oven and set oven to 400°F / 200°C / Gasoline 6.
  7. Spoon about 2 tablespoons of the combination onto eggplant slices then roll them up.
  8. In a 11×17- inch (28×43 cm) baking sheet, pour ½ cup marinara sauce, then upload the entire eggplant rolls, seam down. Pour over the remainder marinara sauce, and best with basil and parmesan.
  9. Bake for 25 mins, or till cheese is melted and golden brown.

Diet (1 serving)

  • Energy 351
  • Protein 20g
  • Carbs 29g
  • Fats 18g
  • Fiber 7g
  • Sugar 12g

Impressed to make our Eggplant Lasagna? Proportion it on Instagram and tag @fitplan_app with the hashtag #ieatwithfitplan