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Eggplant Lasagna
Source: dLife

3 cheese and eggplant lasagna in tomato sauce.

Rating:
Prep Time: 45 minutes
Cook Time: 70 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 271.4
Total Carbs 24.5 g
Dietary Fiber 6.9 g
Sugars 14.8 g
Total Fat 14.3 g
Saturated Fat 5.4 g
Unsaturated Fat 0.9 g
Potassium 359.3 mg
Protein 12.4 g
Sodium 339.5 mg
Dietary Exchanges
2 1/2 Fat , 2 1/2 Vegetables , 1/2 Meat , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  whole eggplant
2 tbsp  olive oil
2 each  medium garlic cloves
1 each  small onions
16 floz  tomato sauce, low sodium
14 floz  canned unsalted diced tomatoes
0 1/4 tsp  hot red pepper flakes
0 1/4 tsp  oregano leaves
0 1/4 tsp  dried basil
0.125 tsp  ground thyme
0 1/2 cup  Cheese, ricotta, partially skim
0 1/2 cup  part skim shredded mozzarella
2 tbsp  grated Parmesan cheese
1 pinch  salt and pepper
1 each  cooking spray
Directions
  1. Preheat the oven to 500 degrees F. Place foil tightly over a baking sheet and spray with the nonstick spray. Place the eggplant in single layers on the baking sheet.
  2. Lightly cover the eggplant with 1 tablespoon of olive oil and bake for 5 minutes. Turn the eggplant over and cook for another 5 minutes. Decrease the temperature of the oven to 350 degrees F.
  3. Place a medium saucepan over medium-high heat and put 1 tablespoon of olive oil, garlic, and onions in the saucepan and sauté for approximately 5 minutes, or until the onions are tender. Pour in the tomato sauce, tomatoes, red pepper flakes, oregano, basil, and thyme. Reduce the heat to medium-low and simmer for another 30 minutes. Sprinkle salt and pepper for taste.
  4. Take an 8X8 inch lasagna pan and pour in enough sauce to cover the bottom of the pan then arrange the eggplant on top. Sprinkle the ricotta cheese over the eggplant and coat with more sauce. Continue the same process two additional times so that you have a total of three layers and you end with sauce on top.
  5. Sprinkle the mozzarella cheese over the top and spread the Parmesan cheese over the top of the entire dish. Put the pan in the oven and bake for 35 minutes.

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