Vegetarian Lasagne

Name: Vegetarian Lasagne Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 can black beans (15 oz can) drained; 2 fresh eggplants; 1 fresh yellow zucchini; 1 fresh green zucchini; 2 cupsTrader Joes Rustico Pasta Sauce (or any low fat pasta sauce); Do not peel Eggplant. Slice Eggplant (rounds) and place on baking sheet. Slice zucchini rounds and place on baking sheet. spray baking sheet and top of vegetables with Pam spray. Bake until golden brown (about 20 minutes) at 375 degrees; Use a small square pan or lasagne pan. line bottom of dish with 2 tablespoons pasta sauce. Layer bottom with eggplant than spread black beans over eggplant and layer zucchini over black beans. Top layer should be eggplant and than 1/2 cup low fat colby or cheddar cheese on top.

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 can black beans (15 oz can) drained2 fresh eggplants1 fresh yellow zucchini1 fresh green zucchini2 cupsTrader Joes Rustico Pasta Sauce (or any low fat pasta sauce)Do not peel Eggplant. Slice Eggplant (rounds) and place on baking sheet. Slice zucchini rounds and place on baking sheet. spray baking sheet and top of vegetables with Pam spray. Bake until golden brown (about 20 minutes) at 375 degreesUse a small square pan or lasagne pan. line bottom of dish with 2 tablespoons pasta sauce. Layer bottom with eggplant than spread black beans over eggplant and layer zucchini over black beans. Top layer should be eggplant and than 1/2 cup low fat colby or cheddar cheese on top.

Directions

Bake in preheated oven 325 degrees for approximately 20 minutes.
Makes 4 nice size portions

Number of Servings: 4

Recipe submitted by SparkPeople user ADDICTEDFOODIE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 256.7
Total Fat: 5.0 g
Cholesterol: 7.5 mg
Sodium: 11.6 mg
Total Carbs: 41.8 g
Dietary Fiber: 14.9 g
Protein: 12.5 g

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