- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 678.8
- Total Fat: 42.2 g
- Cholesterol: 118.8 mg
- Sodium: 1,521.2 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 6.1 g
- Protein: 34.6 g
Heading to Healthier LasagnaSubmitted by: EVILPASSION
IntroductionThis lasagna represents the first step to healthier lasagna. I amke this in 2 pans: one for dinner and one to be cut up into lunches. Good for a crowd. This lasagna represents the first step to healthier lasagna. I amke this in 2 pans: one for dinner and one to be cut up into lunches. Good for a crowd.
1 can Hunt's spaghetti sauce
3/4 box no-cook lasagna noodles, generic brand
1 lb. skim mozzarella, grated
1 lb. ricotta, part skim
oregano or italian seasoning to taste
1 eggplant, peeled and sliced
1 tsp chopped garlic
1 lb italian sausage, crumbled
1 green pepper, chopped
1 onion, chopped
Line two smaller oven pans with foil, or 1 9x13 pan.
Spray foil with Pam.
Cook the sausage, onion, garlic, and pepper together; drain.
Mix the cheeses, spices, and eggs in a bowl.
Slice eggplant and sprinkle with salt. Let sit 5 minutes.
At the end of five minutes, rinse eggplant and pat dry. (Do not skip this step).
Ladle 1/2 cup sauce into bottom of baking dish(s).
Put one layer of lasagna noodles.
Add a layer of cheese mix.
Add a layer of egg plant.
Pour on 1/2 cup sauce.
Add another layer of noodles and repeat layers until everything is used or you run out of pan.
Bake at 350 for one hour.
Serving Size: 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user EVILPASSION.