Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Whole Eggplant, peeled3 Medium Carrots1 Whole Zucchini1 Red Bell Pepper.25 Cup Low Fat Ricotta Cheese.25 Cup Mozzarella Cheese, Low Moisture Part Skim1 Cup Tomato Sauce
Peel eggplant and slice into thin slices to act as the noodles of the lasagna. Salt to remove moisture, let stand for 10 minutes then pat dry.
Chop zucchini, carrots and pepper and saute.
In each of the four dishes, layer eggplant slices, vegetable saute, 1 tablespoon of ricotta, 2.5 table spoons of tomato sauce, layer eggplant slices on top, and sprinkle 1/4 of the .25 cup of mozzarella cheese on top.
We used individual sized foil tart tins for the perfect sized mini lasagna.
Cook for 35 minutes at 375 degrees
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TGALDA.
Chop zucchini, carrots and pepper and saute.
In each of the four dishes, layer eggplant slices, vegetable saute, 1 tablespoon of ricotta, 2.5 table spoons of tomato sauce, layer eggplant slices on top, and sprinkle 1/4 of the .25 cup of mozzarella cheese on top.
We used individual sized foil tart tins for the perfect sized mini lasagna.
Cook for 35 minutes at 375 degrees
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TGALDA.
Nutritional Info Amount Per Serving
- Calories: 120.5
- Total Fat: 2.5 g
- Cholesterol: 7.5 mg
- Sodium: 414.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.5 g
- Protein: 6.3 g
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