Noodleless Eggplant Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
cooking spray1 tsp. olive oil1 lg. Onion, chopped1 c. sliced mushrooms3 cloves minced garlic2 cans Italian diced tomatoes (14.5 oz ea.)1 tbsp dried Italian seasoningssugar to taste8 oz. shredded mozzarella part-skim16 oz. fat free ricotta or FF cottage cheese1/2 c. shredded parmesan1 eggplant, sliced lengthwise10 oz. pkg fresh spinach1/4 c. egg substituteOptional:sliced black olivesfresh basil1 roma tomatoe sliced thin
Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray.
In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 mins. Add mushrooms, saute until tender, about 3 mins. Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
Optional: Sprinkle top with sliced olives and chopped fresh basil and a thinly sliced roma tomato. (already included in calorie calculation).
Bake for 45 minutes. Let stand for 10 minutes before serving.
Substitution: Use zucchini instead of eggplant.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user COBANION.
In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 mins. Add mushrooms, saute until tender, about 3 mins. Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
Optional: Sprinkle top with sliced olives and chopped fresh basil and a thinly sliced roma tomato. (already included in calorie calculation).
Bake for 45 minutes. Let stand for 10 minutes before serving.
Substitution: Use zucchini instead of eggplant.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user COBANION.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 8.1 g
- Cholesterol: 31.5 mg
- Sodium: 1,338.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.0 g
- Protein: 17.4 g
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