Easy Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
1 large Eggplant1 1/4 Cup Fat Free Ricotta Cheese1 package frozen Spinach4 Tbsp parmesean cheese1 Cup Newman's own Marinara with Mushrooms2 garlic cloves, minced1 tsp basil1 tsp parsley
Turn on Broiler.
Slice eggplant length wise into 6 slices. Place eggplant on cookie sheet sprayed with Pam non fat cooking spray. Broil eggplant until softened, turning halfway. (Grilling the eggplant also works!) This can be done ahead of time, I did mine the night before.
Turn oven onto 400*
Combine ricotta, garlic, basil and parsley. Add spinach to ricotta mixture,
Place 1/4 cup of marinara sauce in glass baking dish.
Place first layer of eggplant. Top with half of ricotta/spinach mixture, 1/4 cup marinara.
Repeat.
Top last eggplant layer with remaining marinara sauce and 4 tbsp of parmesean cheese.
Bake covered for 15-20 minutes.
Remove cover and set under broiler until parmesean cheese melts and begins to brown.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user SSIROIS.
Slice eggplant length wise into 6 slices. Place eggplant on cookie sheet sprayed with Pam non fat cooking spray. Broil eggplant until softened, turning halfway. (Grilling the eggplant also works!) This can be done ahead of time, I did mine the night before.
Turn oven onto 400*
Combine ricotta, garlic, basil and parsley. Add spinach to ricotta mixture,
Place 1/4 cup of marinara sauce in glass baking dish.
Place first layer of eggplant. Top with half of ricotta/spinach mixture, 1/4 cup marinara.
Repeat.
Top last eggplant layer with remaining marinara sauce and 4 tbsp of parmesean cheese.
Bake covered for 15-20 minutes.
Remove cover and set under broiler until parmesean cheese melts and begins to brown.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user SSIROIS.
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 2.7 g
- Cholesterol: 15.0 mg
- Sodium: 689.7 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 9.1 g
- Protein: 28.4 g
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