Nutritional Info

Nutrition Facts

Serving Size 1 (24g)

Calories 14
Calories from Fat 1 (7%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 9.3mg 0%
Potassium 65.6mg 1%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0.3g 1%
Sugars 1.7g
Protein 0.6g 1%

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Recipe Description
This lasagna uses thinly sliced pieces of eggplant instead of noodles, making this a gluten free lasagna! Use your favorite marinara sauce here.
Prep time
30 min
Cook time
45 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
40   fresh basil leaves
6   roma tomatoes, sliced 1/8 inch thick
2 1/4 Cup(c)  marinara sauce
2   eggplants, sliced 1/8 inch thick


Preheat the oven to 350°F

Have ready a 9 x 13-inch (23 x 33-cm) baking dish.

Place a very thin layer of sauce in the bottom of the dish. Place a single layer of eggplant slices over the sauce.

Place a thin layer of sauce over the eggplant.

Place about 10 leaves of basil on top of the sauce. Sprinkle with a layer of ricotta.
Add a single layer of tomatoes over the ricotta.

Repeat until you have 4 complete layers.

Bake, covered with aluminum foil, for 30 minutes. Remove the foil and bake for an additional 20 minutes.

Let stand for at least 15 minutes before serving, so that the portions don't fall apart when cut.

Additional notes

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Eggplant Lasagna
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