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Meatless 3 Cheese Eggplant Lasagna Recipe ~ No Pasta Needed

Updated on March 4, 2016

Chinese eggplants

In our garden this year I planted three Chinese eggplant seedlings purchased from the nursery. Also sometimes called Japanese eggplants, I had successfully grown them in our former home with great success. For some reason, the nurseries around here in Houston do not always carry them, so I was delighted when I found them this year. They often carry the more common larger varieties to be planted instead.

I nestled them among some of our flowers and herbs in a bright sunny spot just outside our kitchen in the backyard. We have so much shade from large oak trees that good garden sunny areas are at a premium.

These three little plants, now supported with tomato cages, are growing large and are starting to produce in earnest. So I have gotten creative in ways to use these longer skinnier forms of eggplant which are so flavorful. This 3 cheese pasta-less vegetarian lasagna is the happy result of one of my latest creations.


3 Cheese Eggplant Lasagna without Pasta

3 cheese eggplant  lasagna sans pasta
3 cheese eggplant lasagna sans pasta | Source

Photos of my Chinese eggplants

Click thumbnail to view full-size
Planted amidst flowers and herbsNow supported with tomato cages and growing larger...The pretty blooms of the Chinese EggplantsA baby Chinese eggplantChinese eggplants growing now in abundance.
Planted amidst flowers and herbs
Planted amidst flowers and herbs | Source
Now supported with tomato cages and growing larger...
Now supported with tomato cages and growing larger... | Source
The pretty blooms of the Chinese Eggplants
The pretty blooms of the Chinese Eggplants | Source
A baby Chinese eggplant
A baby Chinese eggplant | Source
Chinese eggplants growing now in abundance.
Chinese eggplants growing now in abundance. | Source

Nutrition of eggplant computed as if cut into 1 inch cubes

Nutrition Facts
Serving size: 1 cup
Calories 21
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 5 g2%
Sugar 0 g
Fiber 2 g8%
Protein 1 g2%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Eggplant nutrition



One cup of raw eggplant in addition to being very low in calories, provides a number of B Vitamins including the following percentages of a daily diet consisting of 2,000 calories:

  • Niacin 2.5%
  • Pantothenic acid 2.1%
  • Riboflavin 1.6%
  • Thiamin 2.8%
  • B-6, 3.4%

B vitamins cannot be stored in the body, so must be ingested on a daily basis to maintain normal immune functions as well as supporting a healthy metabolism, skin, hair and muscle tone. Any excess is excreted in the urine.


Eggplant is also a source of other vitamins and minerals like A, C, copper, manganese and magnesium to mention a few. It even contains a small amount of iron.

So it pays to become familiar with this fleshy, meaty textured food source which is native to India. It is actually considered to be a fruit, like it's nightshade cousin, the tomato. Personally, I still think of them as vegetables despite their classifications to the contrary.

Cooking Tips: How to Pick Chinese Eggplant

Chinese eggplants

Eggplants for this recipe from my garden.
Eggplants for this recipe from my garden. | Source

Cutting calories

Eggplant can soak up a lot of oil when being cooked if not careful, so I experimented and oven roasted it with only a light spraying of Pam to cut down on calories in this recipe. Being roasted in the oven also added a rich sweet flavor to the final dish along with the roasted onions and tomatoes that I also utilized.


Cooked eggplant nicely melds with other flavors of things cooked with it so it is a very friendly mild flavored food that can be used in many different dishes.

Assembling some of the ingredients...

Click thumbnail to view full-size
Basil, flat leafed parsley and garlic chivesRicotta cheese, mozarella cheese and eggsCherry tomatoes from our gardenChinese eggplant from our garden
Basil, flat leafed parsley and garlic chives
Basil, flat leafed parsley and garlic chives | Source
Ricotta cheese, mozarella cheese and eggs
Ricotta cheese, mozarella cheese and eggs | Source
Cherry tomatoes from our garden
Cherry tomatoes from our garden | Source
Chinese eggplant from our garden
Chinese eggplant from our garden | Source

Ingredients for this 3 cheese eggplant lasagna

  • 5 large Chinese eggplants
  • 20 to 25 Cherry tomatoes
  • 1 large sweet onion
  • garlic chives, small handful, to taste
  • Italian flat leafed parsley, small handful, to taste
  • fresh basil leaves, small handful, to taste
  • 12 to 16 ounces jarred or homemade marinara sauce
  • about 20 ounces ricotta cheese
  • 1 1/2 cups shredded mozarella cheese
  • 1/3 to 1/2 cup grated Parmesan Reggiano cheese
  • salt and pepper, to taste
  • Pam vegetable spray
  • 3 eggs
  • 1/2 to 3/4 cup plain breadcrumbs

Preparing the vegetables for this recipe.

Click thumbnail to view full-size
Sliced cherry tomatoesSliced Chinese eggplantVegetables salted & peppered and ready to be roasted in the oven.Roasted vegetables readied to be made into vegetarian lasagna.
Sliced cherry tomatoes
Sliced cherry tomatoes | Source
Sliced Chinese eggplant
Sliced Chinese eggplant | Source
Vegetables salted & peppered and ready to be roasted in the oven.
Vegetables salted & peppered and ready to be roasted in the oven. | Source
Roasted vegetables readied to be made into vegetarian lasagna.
Roasted vegetables readied to be made into vegetarian lasagna. | Source

Preparing the ricotta cheese mixture

Mixing up the ricotta, beaten eggs, 1/2 of the Parmesan and the chopped herbs.
Mixing up the ricotta, beaten eggs, 1/2 of the Parmesan and the chopped herbs. | Source

Instructions on how to prepare and assemble this 3 cheese eggplant lasagna...

  1. After washing the vegetables and drying them, start by cutting the Chinese eggplants in half and then in 1/4 inch slices lengthwise.
  2. Cut the cherry tomatoes in thirds and the onion in half and then in slices.
  3. Spray several pans with Pam and distribute the eggplant in a single layer on the bottom with the other vegetables distributed evenly on top of it. Salt and pepper and again spray the top with Pam.
  4. Roast the vegetables in a 375 degree Fahrenheit oven for about 20 minutes. Take out and let cool.
  5. In a mixing bowl, combine the ricotta cheese, the beaten eggs, 1/2 of the Parmesan cheese and the chopped herbs.
  6. Start the layering process in a large oven proof casserole dish starting with a smear of marinara sauce on the bottom of the dish after spraying the casserole dish with more Pam to prevent it from sticking.
  7. Layer the vegetables, alternating with the ricotta cheese mixture, breadcrumbs, some shredded mozarella cheese, and more marinara sauce.
  8. Create at least 3 layers ending with a few more slivered basil leaves near the top and ending with mozarella cheese and the remaining Parmesan cheese.
  9. Bake in a 350 degree Fahrenheit oven for 1 hour. Take out and cover with aluminum foil and let it sit for 15 to 20 minutes before slicing and eating.
  10. Garnish with more fresh basil or parsley if desired and most of all...enjoy!

Layering the lasagna

Click thumbnail to view full-size
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables.Next spread some ricotta cheese mixture over the veggies.Dab on a bit more marinara sauce.Top with a light dusting of breadcrumbs.Spread some shredded mozarella cheese over the top.Start with another layer of roasted vegetables.Keep layering the ingredients. I put a few extra slivered basil leaves near the top.Top with remaining mozarella cheese and the rest of the Parmesan.After baking for an hour your lasagna should look like this.  Cover and let it rest before cutting and serving.
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables.
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables. | Source
Next spread some ricotta cheese mixture over the veggies.
Next spread some ricotta cheese mixture over the veggies. | Source
Dab on a bit more marinara sauce.
Dab on a bit more marinara sauce. | Source
Top with a light dusting of breadcrumbs.
Top with a light dusting of breadcrumbs. | Source
Spread some shredded mozarella cheese over the top.
Spread some shredded mozarella cheese over the top. | Source
Start with another layer of roasted vegetables.
Start with another layer of roasted vegetables. | Source
Keep layering the ingredients. I put a few extra slivered basil leaves near the top.
Keep layering the ingredients. I put a few extra slivered basil leaves near the top. | Source
Top with remaining mozarella cheese and the rest of the Parmesan.
Top with remaining mozarella cheese and the rest of the Parmesan. | Source
After baking for an hour your lasagna should look like this.  Cover and let it rest before cutting and serving.
After baking for an hour your lasagna should look like this. Cover and let it rest before cutting and serving. | Source

Cook Time

Prep time: 30 min
Cook time: 1 hour 20 min
Ready in: 1 hour 50 min
Yields: 8 or more healthy servings.

If you wish to find out something more about HubPage writer known as Peggy W and read additional hubs on a variety of subjects, click here.

We grow the fresh herbs used in this recipe in our garden along with other types of herbs. If you do not have access to garlic chives, just use some fresh minced garlic or garlic powder as a substitute. I would recommend using the fresh parsley and basil, but if you cannot find them, substitute dried.

By roasting the vegetables first, they shrink in size a bit, become more intense in their sweet flavors and lose some of their moisture content. Thus, by not overdoing the amount of marinara sauce (or Italian sauce of your choice) in this recipe, your meatless lasagna will set up nicely even without pasta noodles to absorb moisture.

Hope you enjoy this recipe as much as I did in creating it and we did in tasting it. Trust me, it is even better than it looks!

3 Cheese Vegetarian Lasagna - No Pasta Needed!

3 Cheese Vegetarian Lasagna - No Pasta Needed!  Doesn't this look good!
3 Cheese Vegetarian Lasagna - No Pasta Needed! Doesn't this look good! | Source

Did you like this hub? If so, please take time to give it a star rating. Thank you!!!

4.9 stars from 17 ratings of 3 Cheese Vegetarian Lasagna

Will you be giving this 3 cheese lasagna recipe a try?

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Here is another recipe for you using Chinese eggplant. A healthy version of one of my favorites...Eggplant with Garlic Sauce.

© 2012 Peggy Woods

Comments are welcomed.

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    • Peggy W profile image
      Author

      Peggy Woods 20 months ago from Houston, Texas

      Hello breathing,

      So glad to know that you enjoyed reading this recipe of mine. My husband and I both love eating eggplant and are always looking for ways to incorporate it into our diet. Appreciate your comment.

    • breathing profile image

      Sajib 20 months ago from Bangladesh

      If you want to know about delicious and healthy recipes then this post can be the perfect guide book for you. Eggplants are really delicious to eat. But with so much combination without pasta- simply amazing! The post has beautifully described the whole process- starting from the nutrition up to the making process of the 3 eggplant recipes. Without pastas, the cost will be very less and you will get a real treat to watch and eat. The ingredient described here are very easy to collect and so all of us can give a try to make such a beautiful eggplant recipes.

    • Peggy W profile image
      Author

      Peggy Woods 23 months ago from Houston, Texas

      Hi Rachel,

      That is a compliment coming from such a good cook as you are! Glad you liked the sound of this recipe. Heading on over to you now to see what you have 'cooked up.' :))

    • Rachel L Alba profile image

      Rachel L Alba 23 months ago from Every Day Cooking and Baking

      Hi Peggy, That really looks delicious and I'm a traditional Italian home cook and love pasta, but I also love seeing new ideas and this is on top. Thanks for the idea and for sharing.

      Have a Blessed Thanksgiving.

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi Patricia,

      We have to purchase our eggplants elsewhere these days ever since the squirrels and other critters discovered them. I have given up trying to grow them just to have all of them stolen and chewed up. Too bad because they grow easily in this climate.

      Thanks for the visit. Sending good thoughts your way!

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      Eggplant is a favorite any time. I have not used it to make lasagna but know others who have.

      This sounds so flavorful...and how satisfying it must be to have grown the eggplants you used in the dish.

      I will have to see if I can find this variety and give it a try.

      thanks for sharing Peggy.

      Wishing you a wonderful new week. Angels are once again headed to you and yours in Houston. ps

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi Naturally Mel,

      I think that you will be very pleased with this recipe particularly since you follow a gluten free diet.

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi poetryman6969,

      I personally love that type of eggplant. Hopefully your wife will make this recipe for you sometime soon.

    • profile image

      Melanie 2 years ago from Los Angeles, CA

      This looks great - particularly the "no pasta" part. I'm GF and although I can sub GF pasta, I don't like to rely on it for every meal. Going to try this.

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi Patricia,

      The cheeses have a bit of fat content but overall this would still be a fairly healthy alternative to indulge in once in a while. At least the eggplant pieces are not fried in oil first because they can soak up quite a bit of that.

      So you moved again! Hopefully you are settled and like your new surroundings. Thanks for the shares!

    • poetryman6969 profile image

      poetryman6969 2 years ago

      My wife cooks with the kind of eggplant already. Now if I can only convince her to try this lasagna recipe.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      Awesome recipe....no fat...that sounds fabulous....I will be giving this a try as soon as i am settled in my new digs...yes, moved again...now plan to stay put unless I win the lottery!! :D

      Angels are on the way to you this afternoon, Peggy ps

      Voted up shared and Pinned to good things to eat

    • Peggy W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      Hello DealForALiving,

      I love the Chinese eggplants. I do think that they offer more flavor than the bigger ones but we eat those also.

    • Peggy W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      Hi Au fait,

      I know what you mean about those high temperatures in Texas. At least they are inching down a bit. So glad that you liked this recipe and thanks for the shares.

    • DealForALiving profile image

      Sam Deal 3 years ago from Earth

      I use use Chinese eggplant in all of my eggplant recipes and haven't had a bad one yet.

    • Au fait profile image

      C E Clark 3 years ago from North Texas

      This is so delicious! I love all the ingredients and the quick and easy preparation gets me out of the kitchen fast. Temps may be coming down a couple of degrees -- literally just 1-2 degrees -- but it's still too hot to spend much time in the kitchen.

      Posting to FB and sharing.

    • Peggy W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      Hi Au fait,

      Thanks for the additional pin regarding this good recipe. Appreciate it. Hope you have a wonderful Easter!

    • Au fait profile image

      C E Clark 3 years ago from North Texas

      This is a great recipe! Everyone needs to try it. Pinning it again, this time to my 'Main Course Recipes' board.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Au fait,

      Thanks for the pin and interest in this hub. I am now harvesting eggplants out of our garden! That should continue for quite some time now until freezing weather comes along.

    • Au fait profile image

      C E Clark 4 years ago from North Texas

      Stopped by to pin this delicious recipe, which is really 2 recipes if you consider the video.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hello mercuryservices,

      I have eaten and like moussaka. When I was a child, we did not eat much eggplant but I have grown to love it as an adult and now grow it in my garden as well. Thanks for your comment. I'll check out your hubs to see if you have written any eggplant recipes.

    • mercuryservices profile image

      Alex Munkachy 4 years ago from Honolulu, Hawaii

      The Greeks have been using eggplant layered and baked (although usually with meat) as a pasta-less concoction for years. Moussaka can be made vegetarian and with many different sauces.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hello vibesites,

      Your way of cooking eggplant also sounds good. Will have to give it a try sometime soon. Glad that you liked this recipe. There are so many things that can be done using eggplant as an ingredient. Nice! Thanks for your comment and votes.

    • vibesites profile image

      vibesites 4 years ago from United States

      I love eggplants. My usual way to cook them is with soy sauce, lime and onion rings. Sort of a steak -- it tastes a bit like pork fat. Very tasty.

      Thanks for introducing another way to cook my favorite vegetable, how could I resist the idea of eggplant with melted cheese? Wow! Will try your recipe. Up and useful, awesome. :)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Daisy,

      Thanks for telling me about cheeses that are OK for vegetarians to eat and others that are not. I was unaware of this. I guess I should remove the word "vegetarian" from the title and simply call it "meatless" lasagna. Thanks!

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Suzanne.

      Oh...too bad that your cousins were not introduced to good eggplant recipes. It is a vegetable that beautifully takes on other flavors. Are they brave enough to try it again? :)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi bac2bcs,

      A marinara sauce is like a spaghetti sauce but with slightly different flavorings. We have made some homemade marinara sauces but there are good jarred varieties which can also be purchased here in the U.S. if one is in a hurry. If you can't find one in your area just substitute a good spaghetti sauce. Am sure that you will be pleased with the recipe outcome. Thanks for your comment.

    • Daisy Mariposa profile image

      Daisy Mariposa 4 years ago from Orange County (Southern California)

      Peggy,

      I'm a vegetarian, so I was very interested in reading your recipe.

      What many people don't realize is that not all cheese is vegetarian. Ricotta cheese, mozzarella cheese, and Parmesan-Reggiano cheese all contain rennet, which is an animal product.

      In order for a vegetarian to make your recipe, which looks like it is wonderful, the person would have to make some substitutions. The cottage cheese which is sold in supermarkets can be substituted for the Ricotta cheese. Substitutes for the mozzarella and Parmesan-Reggiano can be found in some large stores specializing in vegetarian products.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi pinto2011,

      Since you like eggplant, you are sure to like this recipe with an Italian twist to it. Thanks for your comment.

    • justmesuzanne profile image

      justmesuzanne 4 years ago from Texas

      It is hard to find good eggplant recipes, and it can be SOOO yucky when prepared incorrectly. My cousins often tell childhood horror stories of the summer when the only thing that grew well in their family garden was eggplant, and the only way it was ever prepared was boiled with salt and pepper and butter. It scarred them for life! :D LOL!

    • bac2basics profile image

      Anne 4 years ago from Spain

      Hi Peggy. This looks and sounds delicious. I have to ask though what is marinara sauce ? Being a Brit ex pat in Spain I have no idea. I will certainly be giving this a go when I find out what the mystery ingredient is :)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Mary,

      Thanks for your comment and shares. Hope that you give this a try sometime. If you like eggplant, you are sure to like this version of it.

    • pinto2011 profile image

      Subhas 4 years ago from New Delhi, India

      This sounds great as I too like eggplant and surely going to give it a try.

    • mary615 profile image

      Mary Hyatt 4 years ago from Florida

      Hi, I just back to reread and to share and Pin your great photo of this delicious Lasagna!

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Suzanne,

      You are correct in that this is like Eggplant Parmesan only in a layered form much like lasagna. I have more eggplants growing in my garden this year. Looking forward to having this and many other recipes that use eggplant as a main ingredient. Thanks for your comment and votes.

    • justmesuzanne profile image

      justmesuzanne 4 years ago from Texas

      What a good idea! It's like an eggplant Parmesan only sliced. I was eyeing some good looking eggplant at the store a few days ago. Maybe they will have it again the next time I go! Voted up and awesome! :)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi moonlake,

      Thanks for the pin. You should give this meatless lasagna a try sometime especially if you enjoy eggplant like we do. I have 3 new Chinese eggplants planted in the garden and one other type. So we should have plenty of homegrown ones this year if they produce as well as last year.

    • moonlake profile image

      moonlake 4 years ago from America

      This looks so good I have to pin it to my recipe board.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi again damian0000,

      It will be a long flight from Belfast to come to our house for dinner and this 3 cheese vegetarian lasagna recipe...so give us plenty of notice. Ha!

    • damian0000 profile image

      damian0000 4 years ago from Belfast

      Right Peggy W... get the oven on!

      I am coming over directly :-)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hello damian0000,

      This lasagna tastes even better than it looks! Glad that you like the sound of this recipe. How soon are you going to make it? :))

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hello alahiker2,

      If you would rather not have the pasta normally found in lasagna recipes...then this is the recipe for you! Let me know what you think after making some. We really like it! Thanks for your comment.

    • damian0000 profile image

      damian0000 4 years ago from Belfast

      Peggy W... this is the best-looking lasagne I have ever seen --- and you say that you don't even need pasta?!

      Where have you been all my life? :-)

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Prasetio,

      Nice to know that you will be making this lasagna recipe sometime soon. Hope you enjoy it as much as we do. Thanks for the vote up.

    • alahiker28 profile image

      Vicki Parker 4 years ago from the Deep South

      Thanks for sharing. I love lasaugna, but hate the unnecessary carbs in pasta. Can't wait to try some of these.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi homesteadbound,

      Enjoy this 3 cheese vegetarian lasagna without the pasta with my blessings. It is yummy! Thanks for your comment.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi LA Elsen,

      I have planted 3 more Chinese eggplants in the garden this year. If they are as bountiful as last year's plants, we will be making many more vegetarian lasagna dishes like this again in the future. Glad that you liked this recipe. Thanks for your comment.

    • prasetio30 profile image

      prasetio30 4 years ago from malang-indonesia

      Delicious and I can't wait to make it soon. My friend, thanks for sharing with us. Voted up!

      Prasetio

    • homesteadbound profile image

      Cindy Murdoch 4 years ago from Texas

      This looks yummy! I hope to try it .... I am adding it to my ever growing list!

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi AudreyHowitt,

      So glad to know that this recipe suits your diet perfectly. Hope that you make it sometime soon and report back to me how you liked it. Thanks for your comment.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi vocalcoach,

      Am sure that you will love making and eating this eggplant lasagna recipe. We had such a crop of them last year that I had to come up with all kinds of creative ways to use them. Hopefully my crop will be as productive this year. Thanks for your comment and share.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Rajan,

      This meatless lasagna is really good even without the normal addition of pasta. Hope you enjoy! Thanks for the votes and share.

    • LA Elsen profile image

      LA Elsen 4 years ago from Chicago, IL

      Wow this looks amazingly fresh - and made with your own produce you grew makes it even better. I want to make this one real soon!

    • AudreyHowitt profile image

      Audrey Howitt 4 years ago from California

      What a wonderful idea! I am gluten free and a veggie--this is right up my alley!! Thank you!

    • vocalcoach profile image

      Audrey Hunt 4 years ago from Nashville Tn.

      Oh boy, oh boy, oh boy! My favorite recipe to date. I adore eggplant and being a vegetarian I really appreciate a great recipe for lasagna (not crazy about pasta either.)

      My mouth is watering for the taste of this lasagna especially looking at your photo. This hub gets my vote up and across and will pin and share as well!

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      It looks delicious and I'm going to try this one of these days.

      Thanks for sharing. Voted up, interesting and shared.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hello lovedoctor926,

      So glad to know that you like the sound of this recipe. You will have to give it a try sometime! Appreciate your comment.

    • profile image

      lovedoctor926 4 years ago

      Wow! This looks amazing.. thank you.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Indian Chef,

      With all of the other flavors including Marinara sauce and cheese, you might be surprised at what children might like. When my parents were introducing a new food to us, we would sit at the table together and they would rave about how good it was. Sometimes they used reverse psychology and would tell us that they would only give us a little bite of it because we "probably wouldn't like it." Of course in most cases that just made us want to try it all the more and in most cases we wanted more of it. Ha! I had smart parents!!! Thanks for your comment and votes.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi beingwell,

      Glad to know that you like the sound of this recipe. We really like it. Thanks for your comment.

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Voted up , awesome and interesting too.

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Very good recipes peggy. I really liked Vegetarian Lasanga. I do not know if children would eat it but I am sure going to try it one day and let you know.

    • beingwell profile image

      beingwell 4 years ago from Bangkok

      Ok, voted up! Simply yum, peggy!! Yum!

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi sweetie,

      It is amazing how our tastes change from that of a child to adult. Nice to know that you now appreciate eggplant or brinjal as you know to call it. How do you normally eat it? Perhaps that would be worthy of a hub? Thanks for the vote and share.

    • sweetie1 profile image

      sweetie1 4 years ago from India

      Eggplant or brinjal as it is called in British English is very easily available here and is one of the cheapest vegetable in India. We don't have any kitchen garden as I live in apartment but back in my grandpa house in village he did plant all kind of Brinjals round, long, smaller ones and Even though I never liked this vegetable but I was made to eat it, till i developed a taste for this healthy vegetable. May be next time I would try to roast it and see how it goes as it is season for the Brinjals. voting it up and sharing.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Melovy,

      We also love eggplant or aubergine as you call it in just about every preparation we have ever tried. Enjoy this vegetarian lasagna-type recipe using the Chinese eggplants. I truly think that they have more flavor than the larger types...although we like those also. Thanks for the vote up.

    • Melovy profile image

      Yvonne Spence 4 years ago from UK

      Oh, this looks so-oo good. I love eggplant (though we call it aubergine this side of the pond.) And I've seen those eggplants in my local organic store, but they were call something other than Chinese, I can't remember what. Whatever they are, I shall be trying this recipe soon and feel sure my family will love it. Bookmarking, and voting up!

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      Hello Sinea Pies,

      If you cannot find Chinese eggplants at Wegmans...just substitute any other kind. I just happen to think that these are more flavorful. Thanks for your comments + votes. Hope that you enjoy this recipe!

    • Sinea Pies profile image

      Sinea Pies 5 years ago from Northeastern United States

      Peggy W, this looks so good, wish I could try some right now. Chinese eggplant is a variety I have not heard of but I'll bet my local grocer has it. We're blessed in my town to have Wegmans, just about the most amazing grocery store ever. They have so many unusual vegetables and herbs in their produce section. I now have a reason to look for this one! Voted up, useful and interesting.

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Hyphenbird,

      So happy to hear that you like the sound of this no pasta 3 cheese vegetarian lasagna using the star attraction...eggplant. We love it also and use it in all types of recipes. Thanks for your comment.

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      Brenda Barnes 5 years ago from America-Broken But Still Beautiful

      Oh, my family loves eggplant. I am a vegan but honestly would stray to have this dish. A bit of cheese never hurt anyone. Your photos are gorgeous and the instructions clear. You have a first class recipe here.

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Crystal,

      This version of lasagna is very carbohydrate friendly as you know from reading the recipe. Hope that you enjoy it in good health! Thanks for your comment and vote.

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      Crystal Tatum 5 years ago from Georgia

      Oh yum! What a great recipe. Pasta has more carbs than my body can handle, so I'm always on the lookout for recipes like this! Voted up.

    • Peggy W profile image
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      Peggy Woods 5 years ago from Houston, Texas

      Hi midget38,

      Since you like eggplant, I know that you will like this Italian flavored lasagna recipe. Enjoy! Thanks for your comment.

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      Michelle Liew 5 years ago from Singapore

      I love eggplant, Peggy! This looks like something I'd like to make as well! Thanks for the share!

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      Peggy Woods 5 years ago from Houston, Texas

      Hi 2patricias,

      That must have been a last minute scramble to go to the store for the lasagna noodles. I'll bet that you double-checked your ingredients thereafter before inviting company. Ha! So happy that you like this noodle-less version of a lasagna for your recipe file. Enjoy it in good health and thanks for your comment.

    • 2patricias profile image

      2patricias 5 years ago from Sussex by the Sea

      This looks delicious, and I have added it to my Recipe Index for HubPages. When I add an aubergine/eggplant section I hope I remember to come back to this hub.

      By the way, about a year ago I invited a friend round on Sunday evening specifically for lasagne. When I started to prepare the meal, I found that I had made the elementary mistake of failing to check that I had all the ingredients, and I was out of lasagne. Oh no! I live in a small town without 24 hour supermarkets - so a frantic drive followed. Wish I'd known how to make lasagne without pasta.

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      Peggy Woods 5 years ago from Houston, Texas

      Hi barbergirl,

      Too bad about your backyard being infested with ants. It is so nice to be able to grow a few things in one's garden that one can also eat. Not only does it save money at the grocery store, but it often tastes better too. Eggplant is very mild. Am sure you will enjoy it when you give it a try. I have also diced it and added it to soups among other preparations. Thanks for your comment.

    • barbergirl28 profile image

      Stacy Harris 5 years ago from Hemet, Ca

      Sadly I don't have the ability to have my own garden and the more recipe hubs I read the more I wish I could. But our backyard is infested with red ants and I just can't imagine putting all the work into a garden to find they are attracted to that. However, back on topic, this recipe looks wonderful. My husband is a big fan of lasagna and he has been trying to get me to try eggplant so Imight need to go ahead and try this! Thanks for sharing! YUMMY

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Au fait,

      So happy to hear that you enjoyed the sound of this recipe for many different reasons. Hope that both you and your daughter enjoy it and let me know what you think after you make it. Thanks for your comment, votes and the share. Our eggplants are producing like crazy this year! Nice! :)

    • Au fait profile image

      C E Clark 5 years ago from North Texas

      You have so many delicious sounding recipes it was hard to choose which one to read today, but when I saw "no pasta required," that along with the inclusion of egg plant made my decision.

      Also enjoyed your information about the egg plants and your garden. I wish I could have a garden, but I may borrow your idea about informing on the main ingredients of my recipe as you have done with the egg plant. It's good to know about the Vitamin B, etc., and knowing more about the egg plant adds a lot to this hub overall.

      This lasagne does look scrumptious and while I do not cook much since I live alone, I do intend to try it one of these days. It's a matter of going to the store and finding the egg plants and cheese, etc. I hate shopping of all kinds. I really am looking forward to testing this recipe and I'll let you know how it goes.

      Love that this recipe is vegetarian too. I don't actively avoid meat, but I think less is better. My daughter won't touch anything with meat product in it, so I think she will love this recipe.

      Voted you up, interesting, useful, awesome, and I will share. And I gave you 5 stars!

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      Peggy Woods 5 years ago from Houston, Texas

      Hi carol7777,

      Just picked a bunch more Chinese eggplants today in our backyard. I may experiment and do something different with them this time since we recently finished eating the 3 cheese vegetarian lasagna recipe. Glad that you liked the sound of this recipe as well as the photos. Thanks for your comment.

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Besides sounding delicious the photos are beautiful.

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Cathleena,

      Enjoy this recipe. Who knows! You may soon join your husband in becoming an eggplant lover. :)

    • Cathleena Beams profile image

      Cathleena Beams 5 years ago from Lascassas, Tennessee

      It does look delicious. I love lasagna and pretty much anything cheesy. My husband likes egg plant more than I do, but this recipe catches my eye and I may just have to try it in a dish like this.

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Debbie,

      There are many things that can be done using eggplant. Nice to know that you found this recipe with the 3 cheeses and roasted veggies of use. Thanks for your comment. Enjoy this meal when you get around to preparing it. It is really scrumptious!

    • Deborah Brooks profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      wow this looks so good.. I never know what to do with eggplant.. and wow.. this is a great idea.

      thank you

      I will be trying this very soon.

      Debbie

    • Peggy W profile image
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      Peggy Woods 5 years ago from Houston, Texas

      Hello weestro,

      This 3 cheese vegetarian lasagna is really pretty simple to make. I'll just bet that you would find it simple enough to make once you would get started. Thanks for your comment and votes. The shipping costs would be a bit high at the moment. Haha!

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      Peggy Woods 5 years ago from Houston, Texas

      Hello Angela,

      Hope you enjoy this recipe as much as we do. Thanks for your comment.

    • weestro profile image

      Pete Fanning 5 years ago from Virginia

      Wow, this does look amazing...but a little intimidatng for me to try. Can it be shipped? Voted up and awesome!

    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      This looks amazing I can't wait to share this, make this and mostly eat this! Put togather beautifully!

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Brett,

      I agree with you in that eggplants are rather neutral in flavor. That makes using them easy as they can assume many different guises when it comes to flavorings. If not loaded with fat, they are very low in calories and offer some good nutrition. The skins of eggplants have even more of the nutrients than the flesh, so I do not peel them. Thanks for your comment, votes and the SHARE. :)

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      Peggy Woods 5 years ago from Houston, Texas

      Hi Marcy,

      I think that many people truly like Italian food and like you, we also love that style of cooking and eating. So enjoy this recipe with my blessings! Thanks for your comment. If you were in the area, I'd save you a big portion of this 3 cheese vegetarian lasagna. :)

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      Peggy Woods 5 years ago from Houston, Texas

      Hello lovedoctor926,

      Yes, this 3 cheese vegetarian lasagna would be nutritious as well as delicious. Appreciate your comment and votes. Makes great leftovers also! :)

    • Brett.Tesol profile image

      Brett Caulton 5 years ago from Thailand

      Good recipe, looks really tasty! Egg plants don't have the strongest taste, but add an interesting texture to a dish.

      Voted up, useful and SHARING.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      Oh, what a lucious recipe! I love eggplant, and I love all Italian food. I'm there! Save me a big portion, please?

    • Peggy W profile image
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      Peggy Woods 5 years ago from Houston, Texas

      Hi Ruchira,

      So glad that you found this recipe to your liking. Thanks for the votes and particularly the sharing of this hub and the 5 star rating. You are so thoughtful! :)

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      lovedoctor926 5 years ago

      This is delicious and nutritious! voted up awesome!

    • Ruchira profile image

      Ruchira 5 years ago from United States

      LOVED it, Peggy.

      I can't wait to get the ingredients and try it out. you are an awesome cook and loved how well you described this recipe. i have given it a 5 star rating with many votes and sharing it across.

    • Peggy W profile image
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      Peggy Woods 5 years ago from Houston, Texas

      Hi teaches12345,

      So happy to know that you will be using this recipe of mine that was inspired by things growing in our garden. Appreciate your comment and votes.