- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 237.2
- Total Fat: 8.1 g
- Cholesterol: 31.5 mg
- Sodium: 1,338.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.0 g
- Protein: 17.4 g
Noodleless Eggplant Spinach LasagnaSubmitted by: COBANION
IntroductionOnly 230 cals per serving! Only 230 cals per serving!
1 tsp. olive oil
1 lg. Onion, chopped
1 c. sliced mushrooms
3 cloves minced garlic
2 cans Italian diced tomatoes (14.5 oz ea.)
1 tbsp dried Italian seasonings
sugar to taste
8 oz. shredded mozzarella part-skim
16 oz. fat free ricotta or FF cottage cheese
1/2 c. shredded parmesan
1 eggplant, sliced lengthwise
10 oz. pkg fresh spinach
1/4 c. egg substitute
sliced black olives
1 roma tomatoe sliced thin
In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 mins. Add mushrooms, saute until tender, about 3 mins. Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
Optional: Sprinkle top with sliced olives and chopped fresh basil and a thinly sliced roma tomato. (already included in calorie calculation).
Bake for 45 minutes. Let stand for 10 minutes before serving.
Substitution: Use zucchini instead of eggplant.
Number of Servings: 8
Recipe submitted by SparkPeople user COBANION.