All Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)*Flour, white, .3 cup (remove)Salt, 2 tbsp (remove)Olive Oil, .5 cup (remove)*Sorrento Part-Skim Ricotta Cheese, 32 oz (remove)Egg, fresh, whole, raw, 4 large (remove)*Classico Fire Roasted Tomato and Garlic pasta sauce, 3 cup (remove)Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots), 6 oz (remove)Onions, raw, 1 cup, chopped (remove)Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)Garlic, 3 cloves (remove)Mozzarella Cheese, part skim milk, 8 oz (remove)
Slice eggplant. Salt on both sides and allow to sit for at least 10 minutes to pull out bitterness. Dip in flour and fry in hot oil. Set aside.
Beat ricotta cheese with eggs. Set aside.
Grate carrots and sautee with onions, peppers and garlic. Set aside.
Assemble lasagna in a large lasagna pan, layering eggplant, ricotta mixture, veggie mixture, sauce and mozzarella. Bake at 350 degrees for about 40-45 minutes.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LORIFALCE.
Beat ricotta cheese with eggs. Set aside.
Grate carrots and sautee with onions, peppers and garlic. Set aside.
Assemble lasagna in a large lasagna pan, layering eggplant, ricotta mixture, veggie mixture, sauce and mozzarella. Bake at 350 degrees for about 40-45 minutes.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LORIFALCE.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 20.1 g
- Cholesterol: 113.0 mg
- Sodium: 1,528.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.7 g
- Protein: 16.0 g
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