Vegitarian Spinich, Mushroom, and Eggplant Lasgana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pepper, black, 0.50 tsp Salt, 0.50 tsp Garlic, 3 clovesMushrooms, fresh, 2 cup, pieces or slices Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Spaghetti/Marinara Sauce (tomato sauce), 2 cup Basil, 10 leaves Oregano, ground, 1 tsp Mozzarella Cheese, part skim milk, 8 oz shreddedSpinach, fresh, 2 cup Egg white, 4 serving Parmesan Cheese, shredded, 8 tbsp Pasta, Lasagna Noodles, 12 oz Ricotta Cheese, part skim milk, 2 cup
1. Preheat oven to 350 degrees F (175 degrees C).
3. Combine cottage cheese, mozzarella cheese, salt, oregano, basil, pepper, and egg whites in a bowl.
4. Spread 1/3 tomato sauce in bottom of baking dish. (I use a 9x13 baking dish double the recipie. Lay 1/3 of lasagna noodles on the tomato sacue. Spread one third of the cheese mixture over noodles. Layer 1/2 of spinach, mushrooms, and eggplant. Repeat layering 2 times (except vegtables).
5. Sprinkle paremsan cheese over the top.
6. Cover dish with aluminum foil and bake in a preheated oven for 35 to 50 minutes. Cool 10 minutes before serving.
3. Combine cottage cheese, mozzarella cheese, salt, oregano, basil, pepper, and egg whites in a bowl.
4. Spread 1/3 tomato sauce in bottom of baking dish. (I use a 9x13 baking dish double the recipie. Lay 1/3 of lasagna noodles on the tomato sacue. Spread one third of the cheese mixture over noodles. Layer 1/2 of spinach, mushrooms, and eggplant. Repeat layering 2 times (except vegtables).
5. Sprinkle paremsan cheese over the top.
6. Cover dish with aluminum foil and bake in a preheated oven for 35 to 50 minutes. Cool 10 minutes before serving.
Nutritional Info Amount Per Serving
- Calories: 406.1
- Total Fat: 13.1 g
- Cholesterol: 39.3 mg
- Sodium: 733.7 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 4.8 g
- Protein: 26.1 g
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