Do you want more protein, less carbs and loads of veggies in your diet? Look no further than meal prepping this Vegetarian Roasted Eggplant Lasagna! It’s a dinner time favorite and totally crave worthy.
I’m so into roasting up veggies… because of the flavor bomb it delivers.
Literally. Roasted veg makes me happy.
Oh and you know what else makes me happy? My son [who will be two in less than a week… excuse me while I go in the corner to cry] gobbling up a plate of this for dinner. Protein and veggies are sometimes tough to get in a toddler, but BUT casseroles like Vegetarian Roasted Eggplant Lasagna makes toddlers (and mamas) happy at dinner time.
WINNING!
This is an oldie recipe from my blog archives that I remade (and revamped) for the fam jam last night. In the process I decided to update the photos and reshare it with you today because it literally posted in year one of my blog way back in the fall of 2011 when only my dear mother saw it.
AND because we could probably all use a little more protein and veggies in our lives.
Can you relate?
The roasting of the veggies is an essential step because remember, flavor bomb? BUT also essential because it helps to “dry out” the veg so you can pack more into this dish without it becoming a watery lasagna mess. No one wants watery lasagna so pretty please up your veg first.
Trust me on the roasted veggie thing. You’ll be so pumped that you’re eating all the veg for dinner and getting your protein too >>> this recipe is a win for both vegetarians and protein lovers (…and mamas and toddlers).
Hope you enjoy this Vegetarian Roasted Eggplant Lasagna as much as we do!
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Vegetarian Roasted Eggplant Lasagna
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins
- Yield: 4 servings 1x
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Pin RecipeDescription
Do you want more protein, less carbs and loads of veggies in your diet? Look no further than meal prepping this Vegetarian Roasted Eggplant Lasagna! It’s a dinner time favorite and totally crave worthy.
Ingredients
- 1 eggplant, peeled and thinly sliced lengthwise
- 3 cups chopped kale
- 8 ounce container baby bella mushrooms, sliced
- 1 tablespoon olive oil
- 1 cup cottage cheese
- 2 eggs
- 2 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 (24 ounce) jar roasted garlic tomato sauce
Instructions
- Preheat oven to 425℉. Line two baking sheet pans with parchment paper.
- Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. Roast in oven for 25 minutes.
- While vegetables are roasting; in a small bowl, mix together cottage cheese, eggs and 1/2 cup mozzarella cheese.
- Once vegetables are finished roasting, line casserole dish with tomato sauce and and a layer of eggplant topped with kale and mushrooms.
- Then, alternate layers of eggplant and vegetables, cottage cheese mixture, mozzarella and tomato sauce until all ingredients are used; ending with layer of mozzarella and parmesan on top.
- Place in oven and bake for 30 minutes; let stand for 15 minutes prior to serving.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 444
- Sugar: 15g
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 33g
MORE LASAGNA RECIPES
Healthy Hamburger Helper Lasagna Skillet
Vegetarian Lasagna Spaghetti Squash Boats
Petite Lasagnas Made in a Muffin Pan
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
Hi! I’m making this for thanksgiving and was wondering if i can make it a day before. Will it get soggy? Should it be fine? just trying to save time for the day of.
I know we chatted via email, but wanted to share here as well for others if they had the same question. This recipe would be fine made ahead and stored in the fridge. Just bake it day of before serving.
I’m just starting to get into cooking and as a person with a mostly vegetarian diet this recipe is the perfect source of protein! It’s delicious and I don’t feel too guilty eating it. I used low fat cottage cheese and part skim mozzarella and it turned out great!
★★★★★
Hey Amy! Thank you so much for your positive review 🙂 I’m super glad it was enjoyed too.
I made this tonight and my carnivore husband loved it! I offered to make some ground turkey in sauce to put over the top for him but he declined and said it was delicious. It WAS delicious and very filling, my husband had to ( happily) finish my portion. I didn’t have Kale but had arugula that needed to be used and since I had limited room on my baking sheets I had to pile the arugula up and it still dried out. I will definitely make this again and think even kids will love it.
★★★★★
oh yummy!! thanks for sharing 🙂 so glad you all enjoyed it.
This eggplant lasagna looks so amazing. I’m going to make it this weekend. I can almost taste the deliciousness right now!! My kids are going to love this too.
Ooh, it’s like moussaka, eggplant parma, and lasagna all baked in one! This looks delicious and like such a great natural alternative to using noodles.
My husband and son are allergic to eggplant, but I love it! I wonder if I should just make this for myself. 🙂
This sounds all kinds of delicious! Can’t wait to give it a try for dinner soon!
Omg, that looks soooooo good on this chilly Fall morning. Love the roasted veg in there, it sounds amazing!
I loveeee roasted veggies, but everyone else in my family would rather eat them raw! I’ve finally caved and a commonly dinner consists of flavorful, yummy roasted veggies for mommy and a giant plate of raw veggies for everyone else! At least they’re eating vegetables right?! However, if I made them in lasagna form covered in melty cheese I bet no one would complain! 😉