Vegetarian Roasted Eggplant Lasagna
Prep time
Cook time
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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.
Serves: 4 servings
  • 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
  1. Preheat oven to 425℉. Line two baking sheet pans with parchment paper.
  2. Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. Roast in oven for 25 minutes.
  3. While vegetables are roasting; in a small bowl, mix together cottage cheese, eggs and ½ cup mozzarella cheese.
  4. Once vegetables are finished roasting, line casserole dish with tomato sauce and and a layer of eggplant topped with kale and mushrooms.
  5. 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.
  6. Place in oven and bake for 30 minutes; let stand for 15 minutes prior to serving.
Nutrition Information
Serving size: ¼ recipe Calories: 444 Fat: 22g Saturated fat: 11g Carbohydrates: 30g Sugar: 15g Fiber: 9g Protein: 33g
Recipe by love & zest at