Dinner, fitness, Recipes

Eggplant Lasagna

I completely forgot to update last week, didn’t i?


Well, lucky for you, that means you get two updates this week.

This one is going to be the recipe for my meal prep: eggplant lasagna.

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Let me first start out by telling you that I had full intentions of making spaghetti squash lasagna this week. I bought two big squashes (sp?) last week and was STOKED about it being squash season again. However, after I purchased everything to make the spaghetti squash lasagna, and after I had everything laid out on the counter, I realized that one of my squash was moldy and gross. After tossing that one, I decided to cut the second in half to check it out, and of course my “in-half” ended up being about 75/25. So then when I cooked that squash I overcooked the smaller half.

Needless to say, I didn’t have enough squash to make what I wanted to. So I just cooked it up and have been eating it as a side dish for dinners this week. It is what it is.

LUCKILY, I still had 3 eggplants from my dad’s garden so I was able to use those and make the lasagna.

This baby is 6 servings, 4 WW points each serving.

You’ll need:

3 eggplants, medium size

1 15oz container of FF Ricotta

1.5 Cups of Pasta Sauce (I used garlic/herb flavor)

1 Cup fat free mozzarella

1 TBSP Basil

Slice up the eggplants and place them on paper towel. Sprinkle with some salt and let sit for about 30 minutes. This helps the moisture dry up, which is much needed for this recipe. While you’re waiting for that, you can mix together the ricotta cheese and the basil. Preheat the oven to 400 degrees.


Spray a 9×12 baking dish and line the bottom of the dish with a single layer of eggplant. Then put down a layer of the ricotta mixture, and .5 cup of the pasta sauce. You’re going to make 3 layers like this.

Then you can sprinkle the mozzarella on the top layer of sauce and cover with tin foil.
Bake in the oven for about 20 minutes, or until the cheese is melted.


I’ll admit this is a more time-consuming recipe than I’m used to, but it’s pretty self-explanatory and easy. AND DELICIOUS. I was skeptical, but trust me, it turned out very well.

I also roasted some Brussel sprouts and cooked up my butternut squash as more “go to” sides for dinners.

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And of course, I made some egg muffins for breakfast, per usual.

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I’ll post an update either tomorrow or Thursday about my weight for the week!

1 thought on “Eggplant Lasagna”

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