Eggplant Lasagna
- Number of Servings: 10
Ingredients
1 tblsp olive oil1 fresh eggplant, sliced lengthwise3 cups jar spagetti or marinara sauce 8 oz shredded mozzarella cheese1 1/2 cups ricotta cheese, part-skim1 cup grated Parmesan cheese1 pound lasagna noodles, cooked
Slice the eggplant, brush with oil and grill, or put under the broiler until grill marks, but not completely limp.
Put some sauce on the bottom of a 9 X 13 pan and layer the lasagna noodles, ricotta and mozzarella cheese and eggplant. Should have enought for two complete layers and top with the Parmesan cheese.
Bake in a 375 oven until bubbly and cheese is melted and starting to brown, about 30 to 45 minutes.
I usually cut into 5 to 6 oz pieces and freeze the leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user PAMELA555.
Put some sauce on the bottom of a 9 X 13 pan and layer the lasagna noodles, ricotta and mozzarella cheese and eggplant. Should have enought for two complete layers and top with the Parmesan cheese.
Bake in a 375 oven until bubbly and cheese is melted and starting to brown, about 30 to 45 minutes.
I usually cut into 5 to 6 oz pieces and freeze the leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user PAMELA555.
Nutritional Info Amount Per Serving
- Calories: 414.2
- Total Fat: 16.1 g
- Cholesterol: 32.5 mg
- Sodium: 669.7 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 4.8 g
- Protein: 21.2 g
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