Eggplant Lasagna
- Number of Servings: 12
Ingredients
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh 2.5 cup Ricotta Cheese, whole milk 1 cup Tomato Sauce 3.5 serving Tomatoe, Furmano's Italian Style Diced (basil, garlic, oregano) 1/2 c (28oz can -7srv) (by BEFITWALKING) 16 oz Bob Evan Italian Sausage (by QC1078) 1.5 cup Kraft Shredded Parmesan Cheese Natural Cheese 1 can (6 oz) Tomato Paste 8 serving Cheese, Mozzarella (Kroger low moisture, part skim) 1 oz serving 2 package (10 oz) yields Spinach, frozen 2 large Egg, fresh, whole, raw 50 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
Slice eggplant lengthwise. Brush with oil, garlic salt, cayenne. Roast for 25 minutes, turning over halfway through, at 350 degrees. Brown the sausage then add tomato sauce, tomato paste, diced tomatoes and let simmer. In a mixing bowl, mix together ricotta, parmesan, and eggs. Add basil, parsley, oregano, salt and pepper to taste. Put about a cup of the tomato sauce in the bottom of a 9x13 pan. Layer half of the eggplant, then half of the sauce, half the ricotta mixture, half of the spinach, and half of the mozzarella. Do another layer of all the rest. Bake for 30 minutes.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERYKAMUELLER.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERYKAMUELLER.
Nutritional Info Amount Per Serving
- Calories: 431.3
- Total Fat: 29.4 g
- Cholesterol: 99.9 mg
- Sodium: 1,058.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.8 g
- Protein: 26.0 g
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