Eggplant vegetable lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant, fresh, 1 eggplant,*Spinach, cooked, 1 cup Egg, fresh, whole, raw, 2 largeGrated parmesean cheese, .5 cup Onion Raw (1/4 cup, 40g or 1.4oz), .5 cup Mushrooms, cooked, .5 cup pieces Olive Oil, 2 1tsp Turkey, Ground turkey, 93% lean, 16 oz Salsa, 1 cup Hunt's Diced Tomato, 1 cupCheese, Mozarella, Low Moist/Part Skim, 1 cup shreddedCottage cheese, 1 cup
Preheat oven to 350.
Cut the eggplant into thin slices Set aside.
Mix the spinach with the egg and the parmesan cheese.
Brown your turkey, onions and mushrooms in oil
Assembly:
Use the eggplant as your noodles. Layer a 9x9 pan with some eggplant. Make a layer of the spinach mixture. Add another layer of eggplant. Add your turkey mix. Add some mozzarella cheese. Bake for 30-45 minutes.
Serving Size: Makes six servings
Cut the eggplant into thin slices Set aside.
Mix the spinach with the egg and the parmesan cheese.
Brown your turkey, onions and mushrooms in oil
Assembly:
Use the eggplant as your noodles. Layer a 9x9 pan with some eggplant. Make a layer of the spinach mixture. Add another layer of eggplant. Add your turkey mix. Add some mozzarella cheese. Bake for 30-45 minutes.
Serving Size: Makes six servings
Nutritional Info Amount Per Serving
- Calories: 262.8
- Total Fat: 11.0 g
- Cholesterol: 98.7 mg
- Sodium: 527.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.5 g
- Protein: 22.7 g
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