Two of our favorite Italian classics (lasagna and eggplant parm) come together in this mouthwatering, nutrient-filled eggplant lasagna. Made with seasonal ingredients and high-protein lasagna Sheets. No oven required!
Summer is an ideal time for exploring Mediterranean flavors. They're light, fresh, and they're the perfect way to dress up the beautiful summer produce. Being born and raised in Spain, we naturally love Spanish cuisine. However, we can honestly say that we love Italian cuisine just as much!
To take advantage of the beautiful, locally grown eggplants we find in the farmer's market this time of year, we've created this delicious, mouthwatering recipe that combines two of our favorite Italian dishes: lasagna and eggplant parmesan.
High Protein Lasagna Noodles
- Some are made with lentil, pea, and brown rice flour, others with Chickpeas
- They are packed with 11-23 grams of plant-based protein, depending on the brand.
- They contain 3-5 grams of fiber per 2-ounce serving
- They're gluten-free, kosher, and vegan
- Most of them are oven-ready, so boiling is not necessary! (
- They have great flavor and texture
How to Make a High-Protein Skillet Eggplant Lasagna
And best of all, they turn the most comforting of foods into nutritious food you'll feel good about.
Begin by peeling the eggplants, slicing them, and coating them with bread crumbs
Pan-fry the eggplant slices in a deep skillet.
Make the basil ricotta, it could be regular or vegan
Stack eggplant slices, basil ricotta, and lasagna noodles on a bed of marinara sauce, cook covered until the pasta is cooked.
Our eggplant lasagna is made on the stove (no oven required) and layered in a deep skillet. Our "ricotta" is made out of tofu and lots of basil, to boost the protein content even more, and you can use your favorite dairy or vegan cheese. Additionally, to make this recipe 100% gluten-free, simply use gluten-free breadcrumbs.
Enjoy it with a side of watermelon salad, or a super refreshing avocado cucumber salad. Check out our other eggplant recipes.
Cindy
Such a great recipe! bursting with flavor. Thank you Vicky and Ruth
Carla
WOW! Awesome recipe!
Janet Brown
Such a delicious vegan recipe I look forward to trying more of your recipes!
Janet
Not sure if you're cooking the pasta prior to putting it into the skillet. If I'm using regular lasagna pasta, should it be cooked prior to the skillet or follow the same directions as above? I gave the 5 star rating because it looks delish and I'm hoping to make it very soon. Thanks for the follow-up information regarding the pasta.
Can't wait to let you know when I make it and how great it is!
Vicky and Ruth
No need to cook the pasta before adding it to the skillet. It will cook in the sauce. One less step to worry about! Let us know how you liked it!
Allison
We used this recipe as our “jumping off point,” but made a few changes. I blanched the lasagne noodles because I’ve had the experience of them coming out too hard in the past. I also broiled the eggplant (instead of breading and frying) and added sautéed, well-drained baby portobello mushrooms as a layer. We used ricotta, but next time I will boost the protein and reduce the fat by doing half ricotta/half tofu. Lastly, we used a square baking dish and baked the lasagne. (The noodles lend themselves to a square dish). It was delicious and gave me more confidence about making lasagna with the Explore Cuisine noodles and using eggplant in a lasagne!
Vicky and Ruth
Thank so much for sharing how you adapted our recipe. We love hearing your creative ideas!
Hadassah Miriam Gold
This recipe sounds wonderful!!! We will make this in the near future, and this would also be perfect for Shavous. I no longer can have dairy due to health reasons so the vegan option is perfect for me, while my husband and daughter still have dairy. We live in Israel and I have my own source of red lentil/quinoa pasta that I use from Italy.
Vicky and Ruth
Wonderful! It's great that you can find lentil/quinoa pasta in Israel. We'll have to tell our sister to look for it there.