Pasta-free veggie lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
cooking oil sprayone large eggplant, cut lengthwise in thin strips, no more than 1/2 inch wide2 pounds of part skim ricotta cheesechopped garlic, 4 cloves or more1/4 parmesan cheese grated2 cups of mozzarella (part-skim) shredded1 bunch of fresh basil, chopped1 tablespoon of italian seasoningsalt and pepper1 small onion1 medium bell pepper4 cups of sliced mushrooms1 bunch of broccoli, florets only, coarsely chopped3 oz. spinach2 cups of crushed tomatoes (San Marzano) or your favorite marinara2 small zucchini2 small yellow squash
preheat oven to 350"
cut eggplants lengthwise 1/2 inch wide and arrange on cooking sprayed baking sheet
bake for 20 minutes
in a mixing bowl, mix the ricotta with half of the chopped garlic
Stir in the parmesan and 1 1/2 cups of mozzarella cheese, chopped basil, italian seasoning, sald and pepper, and set aside
saute the onion, remaining chopped garlic, pepper, mushrooms, and broccoli for 8 minutes. Add the chopped spinach and remove from heat. Allow to cool and mix with the ricotta mixture.
Assembly:
crushed tomatoes
eggplant slices
ricotta mixture
zucchini or squash slices
crushed tomatoes,
eggplant slices
ricotta mixture
zucchini or squash slices
ricotta mixture and so on
End with a layer of zucchini or eggplant on top with crushed tomatoes and 1/2 cup of mozzarella
Bake for 1 1/2 hours....
Serving Size: makes 12 4" squares
Number of Servings: 12
Recipe submitted by SparkPeople user ZMFERNANDEZ.
cut eggplants lengthwise 1/2 inch wide and arrange on cooking sprayed baking sheet
bake for 20 minutes
in a mixing bowl, mix the ricotta with half of the chopped garlic
Stir in the parmesan and 1 1/2 cups of mozzarella cheese, chopped basil, italian seasoning, sald and pepper, and set aside
saute the onion, remaining chopped garlic, pepper, mushrooms, and broccoli for 8 minutes. Add the chopped spinach and remove from heat. Allow to cool and mix with the ricotta mixture.
Assembly:
crushed tomatoes
eggplant slices
ricotta mixture
zucchini or squash slices
crushed tomatoes,
eggplant slices
ricotta mixture
zucchini or squash slices
ricotta mixture and so on
End with a layer of zucchini or eggplant on top with crushed tomatoes and 1/2 cup of mozzarella
Bake for 1 1/2 hours....
Serving Size: makes 12 4" squares
Number of Servings: 12
Recipe submitted by SparkPeople user ZMFERNANDEZ.
Nutritional Info Amount Per Serving
- Calories: 298.0
- Total Fat: 15.1 g
- Cholesterol: 50.8 mg
- Sodium: 448.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.2 g
- Protein: 25.1 g
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