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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 174.7
  • Total Fat: 5.7 g
  • Cholesterol: 14.3 mg
  • Sodium: 503.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Eggplant, Spinach, and Zucchini Lasagna calories by ingredient
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Eggplant, Spinach, and Zucchini Lasagna

Submitted by: HEALTH4LYFE

Introduction

I modified a version of an Eggplant Lasagna I found because it calls for mushrooms and we prefer spinach.
I modified a version of an Eggplant Lasagna I found because it calls for mushrooms and we prefer spinach.

Number of Servings: 9

Ingredients

    Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
    Diced Red Onion, 200 gram(s) (This is approximate- used one whole red onion)
    Cottage Cheese, 1% Milkfat, 1 cup (not packed)
    Zucchini, 1 cup, sliced
    Spinach, fresh, 2.5 cup
    Tomato Sauce - Classico tomato and basil sauce, 3 cup (Used entire jar)
    Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup

    Some salt, pepper, garlic powder and dried basil to add flavor, but not calculated in total calories.

Tips

Using the entire jar of sauce may produce excess liquid in your recipe. You may need to drain the excess liquid after the baking is complete.


Directions

Preheat oven to 325. Slice eggplant lengthwise, lay slices on baking sheet and bake in oven for about 7-10 minutes for each side.
Layer a small amount of sauce on the bottom of the 9x13 pan.
As you layer the vegetables, add desired spices for flavor.
Add the first layer of eggplant.
Mix the diced onion with the cottage cheese and spread over eggplant.
Add another layer of sauce, a layer of shredded cheese, and then the second layer of eggplant.
Add a layer of the zucchini and spinach, cover with a layer of sauce and a layer of cheese.
Add the last layer of eggplant, and top with remaining sauce and then cheese.
Cover tightly with foil. Bake for 60 minutes. Uncover and bake for another 10 minutes to brown the cheese.


Serving Size: Makes 9 servings cut in a 9x13 baking pan

Number of Servings: 9

Recipe submitted by SparkPeople user HEALTH4LYFE.






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