17 Reviews of Vegetable Lasagna Without the Lasagna

From: Eric Walker

On Mar 8, 2002

A very good, quick prep, healthy, mix and match way to go. I have to watch fat, cholesterol and sodium. I used fat free ricotta and low fat other cheeses, off brand spaghetti sauce fat free 320mg sodium per serving and even cut the recipie in half, also used no additional salt. My teenage daughter said it was cool! I didn't tell her about the Egg plant though. (I would recommend the same). It was GREAT! Thank You.

From: riffraff

On Nov 16, 2003

I was looking for a veggie lasagna recipe that would be compatable with the South Beach Diet. This fits the bill. I could not find any tomato sauce that did not have sugar in it so I made my usual sauce with canned tomatoes, mushrooms, garlic, onion, oregano and basil. I ended up using about 3 or 4 cups for the whole pan as I wanted it plenty moist for leftovers. My next concern was the eggplant. The recipe did not say if it should be peeled or not, I will peel it next time as the peeling kind of was a bother in the final dish. Maybe I should have used younger eggplants, I don't know. This is a fantastic dish.

From: PattiCakeB

On Jan 26, 2004

Thanks for a keeper! I too was looking for a good South Beach recipe. I substituted my recipe for meat sauce (ground beef or turkey), with wine, red pepper, and lots of garlic! The eggplant added the needed texture and substance, and was simply delicious!

From: Laurita

On May 19, 2003

I've always liked eggplant. Since it didn't have to be fried, gotta be a lot healthier. I used everything no fat and low fat like Eric. Eggplant is NOT the most popular vegetable in the market, but you really can't tell what it is doctored up like lasagna. I messed up though and didn't cover it with foil. By the time I realized that, the cheese had become rather rubbery. I just pulled off that layer, added more of the cheeses and finished uncovered for 10 minutes, came out perfect! Thanks Bergy for another great one.

From: Miraklegirl

On Jul 30, 2003

So DH and I are on a diet which doesn't allow us carbs or anything that isn't low fat. Plus, for the next two weeks we can't have any meat. This doesn't leave us too many options. Hence, this recipe! I made it as written but added some diced mushrooms and some jalapeno hot sauce to the tomato sauce. Very flavorful and the eggplant looked uncannily like noodles. I am not sure that they tasted like noodles, but they sure didn't taste like eggplant. I think next time I might cook the eggplant for about 5 minutes longer to make sure that all of it is softened up. Thanks for an unusual and tasty entree.

From: janelle77

On Jun 2, 2004

This had a very good flavor, and smelled delicious while it was baking. I added mushrooms and green peppers sautéed in Pam to the sauce, which I thought went quite well with it. However, I was a little disappointed because some of the eggplant was tough, even though it was peeled. I did use plenty of sauce and baked it the full time. I will try baking the eggplant a little longer if I make this again. Overall, very tasty, and certainly great for the waistline! (I figure only about 1600 calories for the whole pan using low fat cheeses.)

From: TheDancingCook

On Oct 29, 2004

A great substitute for the low carb dieter who is craving pasta. I used Hunt's No Added Sugar Italian Baking Sauce which has only 6 gms carbs and 3 gms sugar per serving. I believe I didn't buy big enough eggplant because the sauce and ricotta seemed to take over the dish. Next time I will add more eggplant and cut it thicker while still keeping the sauce and cheese measurements the same. Thanks Bergy!

From: Sharon123

On Sep 28, 2004

This made a very nice dinner. I halved the recipe and I didn't have ricotta cheese, so I subbed cottage cheese. I also used spaghetti sauce instead of tomato sauce. Thanks Bergy!

From: papergoddess

On Oct 6, 2004

Great recipe for South Beach Dieters. I've been craving something cheesy, and this was delicious! I bought some beautiful eggplant at a farmstand, and remembered I had your recipe in my cookbook. I sliced the eggplant into thin rounds, and I used lowfat ricotta and eggbeaters rather than egg white. I mixed the parmesan in with the ricotta. I used 1Steve's "Big Batch Spaghetti Sauce #37563, which I was canning at the time. I'll make this again even if I'm NOT dieting! Great dish, Bergy.

From: Rob R.

On Feb 13, 2005

Absolutely fabulous recipe! I put a little cream sherry into the store-bought tomato sauce and it really added some nice richeness.