Eggplant Veggie Lasagna

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 Mushrooms, fresh, 1 cup, pieces or slices*Sorrento Part-Skim Ricotta Cheese, 16 ozMozzarella Cheese, part skim milk, 16 ozSpinach, fresh, 2 cup SaucePureed Tomatoes, 1 can (29 oz) Tomato Paste, 1 can (6 oz) Tomato Sauce, 0.5 cup Garlic powder, 1 tsp Oregano, ground, 1 tsp Basil, 1 tspGranulated Sugar, 2 tsp*Extra Light Olive Oil, 1 tbsp
Directions
Peel and then thinly slice the eggplant. Arrange slices in layers on a baking sheet and bake at 350 degrees F until soft.

Meanwhile, Start the sauce. Mix all ingredients in a 3 quart pot. Cook on medium heat until it begins to thicken.

When these are done assemble the lasagna:
Use a light coating of cooking spray on a 13x9x2 pan. Start with a layer of softened eggplant. Then add ricotta cheese by dropping teaspoon size dots on the layers. Then add the fresh spinach. Last add the shredded motzerella cheese. Then add sauce and start all over again until you have the desired thickness.

Bake at 350 degrees F for aprox. 60 minutes


Serving Size: makes aprox 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DONNAWISMER.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 266.6
  • Total Fat: 10.8 g
  • Cholesterol: 34.6 mg
  • Sodium: 452.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.0 g

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