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Eggplant For Pasta Lasagna

This is a gluten free lasagna since no pasta or any wheat is used. I have sliced the eggplant in pasta thin slices and used the eggplant in place of pasta. You will not miss the pasta at all. The eggplant as a pasta substitute works very well. All cheeses used are fat free making this a very low fat and gluten free meal.


  • 1 large egg plant
  • 1/2 cup fat free shredded mozzarella cheese
  • 1/2 cup non fat cottage cheese
  • 1 jar Prego heart smart pasta sauce
  • 1 pnd lean beef cut in to very thin strips and 1/4 inch wide
  • 1 tsp black ground pepper
  • 1 tsp canola oil


  • Preheat oven to 350 degrees
  • Place canola oil in to a frying pan and heat on medium flame
  • Add thin sliced beef strips
  • Cook until beef is brown
  • Remove beef from frying pan and put in to a bowl
  • Remove skin from egg plant
  • Slice egg plant in to thin pieces about 2 inches wide and total length of egg plant (mine were 4 inches long)
  • Make sure your egg plant is sliced as thin as possible so they will cook tender
  • Place a quarter of your pasta sauce in to a med sized square baking dish
  • Add slices of egg plant just to cover bottom of baking dish (I only needed 2 per layer)
  • With your fingers, place 1/2 of your cooked beef strips on top of egg plant slices
  • Add another 1/4 cup of your pasta sauce on top
  • Add 1/4 cup mozzarella cheese
  • Add another layer of egg plant slices
  • Add cottage cheese on top
  • Add rest of pasta sauce
  • Add rest of mozzarella cheese
  • Bake in 350 degree oven for approx. 40 mins. After 40 mins (remove dish and with a fork, check tenderness of eggplant). If tender and has lost it’s crunch, it is done.
  • Sprinkle some parmesan cheese over top of each serving