Eggplant lentil pasta bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
442 grams Eggplant Sliced into thin rounds135 grams Mushrooms sliced thin311 grams Onions sliced into thin large pieces3 tbsp Extra Virgin Olive Oil 265 grams Cottage Cheese, Nonfat 51 grams Feta Cheese 3 oz Smoked Turkey diced fine1.5 2 oz barilla red lentil rotoni pasta 70 grams Spinach, fresh 3.5 cup Del Monte Petite Cut Diced Tomatoes .75 tbsp *McCormick ground cumin1 tsp Oregano, ground 1 tsp Basil, dried ground
Cook onions (added 1 clove garlic) in pan until softened. Add tomatoes and spices, cook until most of the liquid is gone, remove and set aside.
Arrange eggplant to fill bottom of oil sprayed lasagna pan.
Top with 1/2 tomato mixture.
Add mushrooms, top with spinach, layer with cottage cheese, the turkey. Add pasta and top with the rest of the eggplant.
Top with rest of tomato mixture and sprinkle with feta.
Cook in preheated oven at 350 about an hour until eggplant is cooked.
Serving Size: 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Arrange eggplant to fill bottom of oil sprayed lasagna pan.
Top with 1/2 tomato mixture.
Add mushrooms, top with spinach, layer with cottage cheese, the turkey. Add pasta and top with the rest of the eggplant.
Top with rest of tomato mixture and sprinkle with feta.
Cook in preheated oven at 350 about an hour until eggplant is cooked.
Serving Size: 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 10.5 g
- Cholesterol: 20.1 mg
- Sodium: 759.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.3 g
- Protein: 20.3 g
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