Wheatless Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 eggplants4 cups tomato sauce3 sweet red peppers454 g part skim mozzarella cheese500g frozen spinach500g ricotta cheese, light 30% less fatparsley, basil & oregano2 cloves garlic
Place halfed and seeded peppers on a cookie sheet and roast under broiler until darkened. Put in air tight container to cool. Peel, slice and set aside.
Squeeze as much water as possible from the thawed spinach. Mix with ricotta cheese, eggs, and finely chopped herbs. (I used a healthy handful of each fresh parsley, basil and oregano)
Mix crushed garlic cloves into the prepared tomato sauce.
Grate mozzarella cheese.
Slice the Eggplants about 1/4" slices lengthwise. Broil on cookie sheet after spraying with Pam.
Assemble Lasagne in 10X15 pan. Layer in this order: sauce, eggplant, sauce, eggplant, ricotta mixture, peppers, eggplant, sauce and top with mozzarella cheese.
Bake at 350 for about 1.25 hours. Let rest 15 minutes before serving.
one serving (7oz) = 4 weight watcher points
Number of Servings: 12
Recipe submitted by SparkPeople user ELOVESTROM.
Squeeze as much water as possible from the thawed spinach. Mix with ricotta cheese, eggs, and finely chopped herbs. (I used a healthy handful of each fresh parsley, basil and oregano)
Mix crushed garlic cloves into the prepared tomato sauce.
Grate mozzarella cheese.
Slice the Eggplants about 1/4" slices lengthwise. Broil on cookie sheet after spraying with Pam.
Assemble Lasagne in 10X15 pan. Layer in this order: sauce, eggplant, sauce, eggplant, ricotta mixture, peppers, eggplant, sauce and top with mozzarella cheese.
Bake at 350 for about 1.25 hours. Let rest 15 minutes before serving.
one serving (7oz) = 4 weight watcher points
Number of Servings: 12
Recipe submitted by SparkPeople user ELOVESTROM.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 8.8 g
- Cholesterol: 67.4 mg
- Sodium: 720.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 5.6 g
- Protein: 15.2 g
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