Photo of Roasted Eggplant-Mushroom Lasagna by WW

Roasted Eggplant-Mushroom Lasagna

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
From WeightWatchers’ One Pot Cookbook


Uncooked eggplant

1 pound(s), unpeeled and cut into 1/2-inch rounds


8 oz, such as oyster, chanterelle and cremini, halved

Table salt

½ tsp(s)

Store-bought marinara sauce

24 oz

No cook lasagna noodles

9 piece(s)

Shredded part-skim mozzarella cheese

¾ cup(s)

Fresh basil

3 tbsp(s), fresh, chopped

Grated Parmesan cheese

3 tbsp(s)


  1. Set racks in upper and lower thirds of oven. Preheat oven to 400°F. Spray 9 x 13-inch baking dish and large baking sheet with olive oil nonstick spray.
  2. Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
  3. Reduce oven temperature to 375°F. Spread 1/2 cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan. Repeat layering twice.
  4. Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving. Slice into 8 pieces and serve. Yields 1 piece per serving.


Per serving (1/8 of lasagna): 214 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 7 mg Chol, 596 mg Sod, 32 g Carb, 2 g Sugar, 8 g Fib, 12 g Prot, 146 mg Calc.