Eggplant Zucchini Mushroom Lasagna

Name: Eggplant Zucchini Mushroom Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 cup sliced Zucchini; 1.5 eggplant unpeeled (approx 1-1/4 lb Eggplant fresh; 2 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 2 serving Baby Bella Mushrooms (3 oz); 0.5 cup Cheese - Sargento classic mozzarella shredded cheese; 1 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1.5 cup, sliced Zucchini 1.5 eggplant, unpeeled (approx 1-1/4 lb Eggplant, fresh 2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 2 serving Baby Bella Mushrooms (3 oz) 0.5 cup Cheese - Sargento classic mozzarella shredded cheese 1 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce

Directions

Slice the eggplant, zucchini, tomatoes and baby bellas. Layer them in a baking dish adding sauce and cheese in between each layer. Top with cheese. Cook at 350 for 20-30 minutes.

Serving Size: Makes 6 lasagna squares

Number of Servings: 6

Recipe submitted by SparkPeople user JAMELDER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 101.4
Total Fat: 2.4 g
Cholesterol: 5.0 mg
Sodium: 237.5 mg
Total Carbs: 17.0 g
Dietary Fiber: 5.5 g
Protein: 6.0 g

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