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    You are in: Home / Recipes / T-Bone's Eggplant Parmesan Lasagna Recipe
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    T-Bone's Eggplant Parmesan Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Heartspell's Note:

    I took two recipes from here #110796 and #227375 put my own spin on it and turned it into some awesome veggie lasagna! You can add meat to this if you like, I have added cooked ground turkey to the sauce, very versatile. Let me know what ya'll think!

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    Units: US | Metric


    1. 1
      Mix cheeses together in a bowl set aside. Melt butter in skillet, saute eggplant, onions, green peppers, mushrooms, garlic, oregano, basil and nutmeg. Take off heat and add sauce and Splenda (optional) to the veggies, mix well. Taste sauce, add salt & pepper to your liking. Put a layer of sauce/veggie mixture first, then a layer of cheese mix, then a layer of no boil noodles. Repeat until all is layered in your pan, I make sure I have cheese mixture left to put on the top or you can add extra. You can never have enough cheese! Size of pan will depend on what type of pan you use. I use my big electric roaster/crock pot slow cooker and it holds a lot! I set my crock pot on low and let it cook all day. Boy does my house smell good when we get home. You can cook this in the oven at 375 in a 13x9 inch (spray pan beforehand) baking pan for about 40 minutes. I put the cheese on the top about 5 minutes before serving.

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    Nutritional Facts for T-Bone's Eggplant Parmesan Lasagna

    Serving Size: 1 (117 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 126.3
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 4.2 g
    Cholesterol 21.9 mg
    Sodium 264.9 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 2.7 g
    Sugars 4.1 g
    Protein 7.6 g

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