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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 3.1 g
  • Cholesterol: 26.7 mg
  • Sodium: 477.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 17.5 g

View full nutritional breakdown of 3 point Eggplant Lasagna calories by ingredient
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3 point Eggplant Lasagna

Submitted by: GOLDILOCKS1266

Introduction

I calculated this and it comes out to 2.6 points per serving if you're cutting it into 12 servings. I made it higher to make sure I'm right. I calculated this and it comes out to 2.6 points per serving if you're cutting it into 12 servings. I made it higher to make sure I'm right.
Number of Servings: 12

Ingredients

    1 eggplant
    1 pound 93% lean ground beef
    1 small can of stewed tomatoes
    1 can of tomato sauce(I used Hunt's)
    1 tub of fat free ricotta cheese
    .25 cups egg beaters
    parsley
    2 cups of fat free shredded mozzerella
    veggie Parmesan "cheese"
    choice of spices for sauce, basil, oregano, etc...

Directions

Peel eggplant and cut into twelve slices. Put on a cookie sheet and spray with pam(olive oil flavored). Broil for 2 minutes. Flip over and sprinkle with a little parmesan cheese. Broil for two more minutes.

Brown lean ground beef.

In a bowl combine the ricotta cheese, egg beaters and 2 T of the veggies parmesan cheese.

In a sauce pan put tomatoes and tomato sauce and spices. Simmer for about 5 minutes.

In a casserole dish layer six slices of eggplant. Then top with ricotta, lean ground beef, then sauce mixture, then remaining eggplant. Top with mozzarella cheese. Cover dish with foil and bake at 375 for 30 minutes.


Number of Servings: 12

Recipe submitted by SparkPeople user GOLDILOCKS1266.






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