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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 8.3 g
  • Cholesterol: 28.4 mg
  • Sodium: 1,411.3 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Lowfat Eggplant Lasagna calories by ingredient
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Lowfat Eggplant Lasagna

Submitted by: DOTTI6

Introduction

Lowfat, low calorie veggie lasagna
I have a picky eater in my family. This is a great way to add veggies to their diet. My daughter begs me to fix this dish.
Lowfat, low calorie veggie lasagna
I have a picky eater in my family. This is a great way to add veggies to their diet. My daughter begs me to fix this dish.

Number of Servings: 6

Ingredients

    1 med size eggplant
    1 carton lowfat ricotta cheese
    2 6 oz. cans tomato paste
    1 8 oz. can tomato sauce
    1 14.5 oz can diced tomatoes ( no salt is better)
    1/2 cup frozen spinach
    1 tsp. garlic
    salt & pepper

Directions

Peel & slice the eggplant making thin round slices
line the bottom of a large casserole pan with tomato sauce
mix the ricotta cheese, basil & garlic together
layer the eggplant, tomato paste and ricotta
sprinkle the diced tomatoes including the juice and the spinach tucking in between the eggplant
you may need an extra pan depending on the size of your eggplant
sprinkle cheese over the top and bake at 350 for 45-60 minutes until the eggplant is soft when you poke it with a fork. The thicker your slices are the longer it will take.

Makes 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DOTTI6.






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