- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.4
- Total Fat: 10.9 g
- Cholesterol: 63.3 mg
- Sodium: 934.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.9 g
- Protein: 33.5 g
Eggplant and Veggie LasagnaSubmitted by: GUTBOMB
Cottage Cheese, 2% Milkfat, 1 cup (not packed) (remove)
Mozzarella Cheese, part skim milk, 5 oz (remove)
Garlic powder, 2 tbsp (remove)
Pepper, red or cayenne, 1.tsp (remove)
Basil, 2 tbsp (remove)
Salt, 0.5 tsp (remove)
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lb) (remove)
Mushrooms, fresh,1 cup, pieces or slices (remove)
Onions, raw, 0.75 medium (2-1/2" dia) (remove)
Green Peppers (bell peppers), 1 cup, strips (remove)
Tomato Sauce, 1.5 cup (remove)
egg white, fresh, 3 large (remove)
93% Lean Ground Beef, 16 oz (remove)
Parmesan Cheese, grated, .25 cup (remove)
Meanwhile saute the rest of the veggies for about 10 minutes or until soft. Mix in garlic, tomato sauce, basil, salt and pepper.
In another pan saute the meat until brown. Drain when it is done and then mix with veggie mixture.
Mix cottage cheese, shredded mozzarella with the egg white. You can add some salt and garlic to this as well if you like.
Top eggplant with meat mixture and then top that with cheese mixture.
Bake in oven at preheated 400 degree oven until bubbly. Probably about 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user GUTBOMB.