Low-Fat Vegan Eggplant Lasagna

Low-Fat Vegan Eggplant Lasagna

A wonderful low-fat vegan vegetable take on a lasagna recipe full of healthy spinach and eggplant.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients and preheat the oven to 375 F.
  2. Step 2

    Heat the olive oil in a medium frying pan over medium heat. Sauté the garlic for 2 to 3 minutes, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more minutes.
  3. Step 3

    Next, cover the bottom of a 9 x 12-inch baking pan with 2 cups of the tomato sauce.
  4. Step 4

    Cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles.
  5. Step 5

    Cover this layer of noodles with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thin layer of sauce, then the spinach and another thin layer of sauce.
  6. Step 6

    Add the remaining noodles and sauce.
  7. Step 7

    Cover tightly with foil and bake for 45 to 50 minutes.
  8. Step 8

    Noodles are fully cooked and soft enough when they can be easily pierced with a fork.