Vegetarian Eggplant Lasagna (no noodles)

Name: Vegetarian Eggplant Lasagna (no noodles) Recipe
Yield: 12
Ingredients: 2 Eggplants peeled and sliced at least 1/2 inch thick; 1 zuchini chopped; 1 medium onion diced; 5 cloves of garlic chopped; 2 packages of chopped frozen spinach thawed and drained dry; 1 quart lowfat cottage cheese; 1 package tofu mozzarella cheese; 2.5 cans tomato sauce (around 4 cups); 1 broccoli crown grated

(2)

Number of Servings: 12

Ingredients

2 Eggplants, peeled and sliced at least 1/2 inch thick1 zuchini, chopped1 medium onion, diced5 cloves of garlic, chopped2 packages of chopped frozen spinach, thawed and drained dry1 quart lowfat cottage cheese1 package tofu mozzarella cheese2.5 cans tomato sauce (around 4 cups)1 broccoli crown grated

Directions

pour 1 cup of tomato sauce in the bottom of lasagna pan. layer eggplant on top of sauce. Mix onions, spinch, broccoli and whatever italian seasoning you prefer. Pour on top of eggplant. Top with another layer of eggplant. Mix cottage cheese and garlic. Pour on top of eggplant layer. Top with more eggplant. Top Eggplant with tofu cheese. Pour tomato sauce over the top completely covering.
Cover with aluminum foil and let bake at 325 for 3 hours, until all veggies are cooked through.

Number of Servings: 12

Recipe submitted by SparkPeople user CSAWICKI.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 145.7
Total Fat: 3.8 g
Cholesterol: 3.0 mg
Sodium: 609.8 mg
Total Carbs: 16.0 g
Dietary Fiber: 4.8 g
Protein: 8.6 g

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Member Reviews

MISSDIANE
I used ricotta instead of cottage cheese and didn't have the tofu mozzarella on hand but otherwise close. It was fabulous! I think I'll get the tofu for more of a protein boost :) - 7/22/09
MESANDEE
Very Good !!!!!!! I LIKE........ - 11/8/12
GET_FOCUSED
Can't wait to try it WOW only 145 calories!!! I'll also use ricotta in a few days I'll share with a friend at work.

Kitty - 10/6/09