Eggplant and Crimini Veggie Lasagna
- Number of Servings: 8
Ingredients
Crushed Red Pepper FlakesDried Herbs of Choice (Basil, Thyme, Oregano, etc)1 Tbsp of Extra virgin olive oil8 oz (1/2 lb) of crimini mushrooms1 lb or 1/2 a good sized Eggplant, cubed with peel2 cloves of garlic, minced1 Cup of diced onionone 28 oz can of tomato sauce or crushed tomatoes6 sheets of Whole Wheat lasagna noodles.1 Cup of part skim ricotta cheese (or cottage cheese)1/4 C of parmesan cheese1 egg white (or 3 Tbsp of Egg Beaters)3/4 Cup (or 6 oz) of 2% Italian blend cheese mix
1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the mushrooms, garlic, onion, eggplant and season with salt and cook, stirring occasionally, until browned and soft; transfer to a bowl.
3. Meanwhile, preheat the oven to 400°. In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes. lay out on a clean counter top or piece of foil
4. In a bowl or food processor, stir together the ricotta cheese, egg white and 1/4 cup parmesan. Season with pepper. (Do NOT use a blender, you will lose some of your mixuter at the bottom where it can't be scraped out bc of the blade)
5. Grease a 9-by-11-inch baking dish and spread 3/4 cup of the remaining tomato sauce in the bottom. Place 3 noodles on the sauce and spoon half the veggie mix on top; dot with half the ricotta cheese mixture. Top with a third of the Italian cheese mix. Repeat with another layer of the remaining veggies, the remaining ricotta cheese mixture and another third of the shredded cheese. Top with the remaining noodles and 1 cup of the tomato sauce.
6. Cover the lasagna with foil and bake for 40 minutes. Remove the foil and top with the remaining 2 tablespoons parmesan and the remaining mozzarella and bake until melted, about 5 minutes. Dollop with any remaining tomato sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user MLLATIOLAIS.
3. Meanwhile, preheat the oven to 400°. In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes. lay out on a clean counter top or piece of foil
4. In a bowl or food processor, stir together the ricotta cheese, egg white and 1/4 cup parmesan. Season with pepper. (Do NOT use a blender, you will lose some of your mixuter at the bottom where it can't be scraped out bc of the blade)
5. Grease a 9-by-11-inch baking dish and spread 3/4 cup of the remaining tomato sauce in the bottom. Place 3 noodles on the sauce and spoon half the veggie mix on top; dot with half the ricotta cheese mixture. Top with a third of the Italian cheese mix. Repeat with another layer of the remaining veggies, the remaining ricotta cheese mixture and another third of the shredded cheese. Top with the remaining noodles and 1 cup of the tomato sauce.
6. Cover the lasagna with foil and bake for 40 minutes. Remove the foil and top with the remaining 2 tablespoons parmesan and the remaining mozzarella and bake until melted, about 5 minutes. Dollop with any remaining tomato sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user MLLATIOLAIS.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 9.5 g
- Cholesterol: 23.1 mg
- Sodium: 591.5 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.0 g
- Protein: 12.2 g
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