No Noodle Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 eggplant, peeled and sliced2 small Zucchini2 fresh eggs1 8oz carton of Ricotta cheeseI Tbsp minced parsleysalt and pepper to taste1.5 cups prepared pasta sauce16 oz. grated Mozzarella cheese1 cup grated Parmesan cheese
Peel eggplant and slice length wise. Salt both sides. Wipe excess moisture from eggplant after 15 minutes. Slice zucchini.
Beat eggs and add ricotta. Add salt, pepper and parsley. Mix well.
Layer sliced eggplant, zucchini, pasta sauce mozzarella and ricotta mixture. Top with pasta sauce.
Bake covered at 350 degrees for 1 hour. Remove cover and sprinkle with grated Parmesan cheese. Return to oven until lightly browned. Let lasagna sit for 10 minutes before cutting.
Serving Size: * one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMALIE3.
Beat eggs and add ricotta. Add salt, pepper and parsley. Mix well.
Layer sliced eggplant, zucchini, pasta sauce mozzarella and ricotta mixture. Top with pasta sauce.
Bake covered at 350 degrees for 1 hour. Remove cover and sprinkle with grated Parmesan cheese. Return to oven until lightly browned. Let lasagna sit for 10 minutes before cutting.
Serving Size: * one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMALIE3.
Nutritional Info Amount Per Serving
- Calories: 311.4
- Total Fat: 17.7 g
- Cholesterol: 111.7 mg
- Sodium: 733.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 26.0 g
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