Lactose free veggie italian bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 288.4
  • Total Fat: 12.1 g
  • Cholesterol: 57.1 mg
  • Sodium: 817.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 8.3 g
  • Protein: 20.1 g

View full nutritional breakdown of Lactose free veggie italian bake calories by ingredient


Introduction

shred cabbage
cube eggplant
brown turkey
shred cheese
1.pour about 1 cup in bottom of large baking dish
2.layer 1/2 cabbage, 1/2 eggplant and 1/2 turkey.
3. pour 1/2 of tomato sauce on top.
4. repeat #2 & #3 finishing off ingredients
5. sprinkle cheese on top
6. bake at 350 for approx. 45 - 60 minutes until cheese lightly browns. shred cabbage
cube eggplant
brown turkey
shred cheese
1.pour about 1 cup in bottom of large baking dish
2.layer 1/2 cabbage, 1/2 eggplant and 1/2 turkey.
3. pour 1/2 of tomato sauce on top.
4. repeat #2 & #3 finishing off ingredients
5. sprinkle cheese on top
6. bake at 350 for approx. 45 - 60 minutes until cheese lightly browns.
Number of Servings: 8

Ingredients

    1 med. head cabbage
    2 unpeeled eggplants
    1 lb. 93/7 ground turkey
    4 oz hard sheep cheese
    4 1/2 c. pasta sauce

Directions

makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user QUEENMAX1.