Make-Ahead Eggplant Lasagna

9 110 348
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 30 min 6
Make-Ahead Eggplant Lasagna
Health Rating


1 bunch Basil, fresh (stems removed, roughly chopped)
2 eggplant peeled Eggplant (steamed, roughly chopped)
4 tbsp Extra virgin olive oil
3 clove(s) Garlic (peeled, sliced)
1 tbsp Red pepper flakes
4 large Tomato (or canned)
8 piece Lasagna noodle, dry
1 1/4 cup shredded Cheddar cheese, reduced fat (18%)
1/2 cup Parmesan cheese, grated


1. Steam, peel, and chop eggplants into roughly one-inch pieces (approximately 30 minutes). These can be frozen at this stage; thaw before continuing.

2. Sauté garlic, eggplant pieces, and pepper flakes in olive oil.

3. Crush tomatoes slightly before adding them and the basil to your pot and cook until sauce is thickened slightly, about 30 minutes.

(You can freeze the sauce at this stage to use later; thaw before continuing)

4. Spread a layer of sauce on the bottom of a casserole dish, followed by a layer of cheddar and a handful of parmesan.

5. Top with a layer of noodles (break noodles if they do not fit easily in your dish). Repeat this process, followed by a final layer of sauce topped with cheese.

6. Bake at 400F for 25-30 minutes or until top layer is bubbly and golden.

7. Let cool for 10-15 minutes before serving.

8. You can portion into containers at this stage and freeze individual servings to reheat later.


Nutrition Facts

Per Portion

Calories 348
Calories from fat 155
Calories from saturated fat 52
Total Fat 17.2 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.7 g
Cholesterol 21.3 mg
Sodium 320 mg
Potassium 791 mg
Total Carbohydrate 36 g
Dietary Fiber 8.0 g
Sugars 7.7 g
Protein 16.6 g

Dietary servings

Per Portion

Grain 1.0
Milk Alternative 0.7
Vegetables 4.8

Energy sources