Lee's Seafood Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Topping2 blocks of Koya Tofu2 Egg Whites (large)1tbsp Basil2tsp Chicken Broth2tsp Garlic Powder1/2tsp Black PepperTomato Filling1 can of cut tomatoes1tbsp Oregano2tsp Parsely1tsp Chili Powder2tsp Garlic Powder2tsp Basil2tsp Chicken Broth100g Raw CarrotsOther Filling100g Shrimp100g Octopus100g Squid100g Onions60g Yellow Bell Pepper60g Red Bell Pepper50g Piman (Japanese Green Bell Pepper)100g Tofu (firm)200g Eggplant (about 200g)200g Non-fat Yogurt50g 25% low fat shredded cheese2tbsp Parmesan Cheese
Put the "Topping" ingredients into a food processor and pulse until contents look like the consistency of browned ground beef. Set off to the side for now.
Next, in the food processor put in the ingredients for the "Tomato Filling" and turn on for a minute or two until carrots are well mixed.
Then chop up the other ingredients for the "Other Filling" and add it to the "Tomato Filling".
Slice the eggplant in to thin circles and use half to line the bottom of 2 small casserole dishes. Half the "Tomato Filling" and divide one half into the two casserole dishes and smooth over evenly. Add the rest of the eggplant over the filling. Next add the non-fat yogurt evenly between the two casserole dishes and smooth over evenly. Add the other half of the "Tomato Filling" over the yogurt and smooth over.
Next add the "Topping" evenly over the top. Bake the two casserole dishes at 210 degrees celcius for 30 minutes. After 30 minutes, take out and sprinkle the shredded low fat cheese over each as well as the parmesan cheese. Bake for another 5-10 minutes.
Serving Size: Makes 2 large servings (2 small casserole dishes).
Number of Servings: 1
Recipe submitted by SparkPeople user LEE1975.
Next, in the food processor put in the ingredients for the "Tomato Filling" and turn on for a minute or two until carrots are well mixed.
Then chop up the other ingredients for the "Other Filling" and add it to the "Tomato Filling".
Slice the eggplant in to thin circles and use half to line the bottom of 2 small casserole dishes. Half the "Tomato Filling" and divide one half into the two casserole dishes and smooth over evenly. Add the rest of the eggplant over the filling. Next add the non-fat yogurt evenly between the two casserole dishes and smooth over evenly. Add the other half of the "Tomato Filling" over the yogurt and smooth over.
Next add the "Topping" evenly over the top. Bake the two casserole dishes at 210 degrees celcius for 30 minutes. After 30 minutes, take out and sprinkle the shredded low fat cheese over each as well as the parmesan cheese. Bake for another 5-10 minutes.
Serving Size: Makes 2 large servings (2 small casserole dishes).
Number of Servings: 1
Recipe submitted by SparkPeople user LEE1975.
Nutritional Info Amount Per Serving
- Calories: 1,201.0
- Total Fat: 34.4 g
- Cholesterol: 441.2 mg
- Sodium: 5,305.0 mg
- Total Carbs: 101.8 g
- Dietary Fiber: 20.0 g
- Protein: 140.8 g
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