Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 307.2
- Total Fat: 14.3 g
- Cholesterol: 84.0 mg
- Sodium: 735.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.4 g
- Protein: 24.2 g
View full nutritional breakdown of Eggplant Lasagna calories by ingredient
Introduction
I created this recipe when I changed to a healthier diet so we all could still enjoy homemade compfort foods. This recipe is often request now for family gatherings. I created this recipe when I changed to a healthier diet so we all could still enjoy homemade compfort foods. This recipe is often request now for family gatherings.Number of Servings: 12
Ingredients
-
Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4
Meatball Mixture
*Turkey, Ground turkey, 93% lean, 16 oz
Bread, italian, 4 slice, medium dipped in water and squeezed dry
Parsley, dried, 1 tbsp
*Cheese (parmesean), 2 tbsp
Egg, fresh, 1 large
Filling
*Sorrento Part-Skim Ricotta Cheese, 16 oz
Mozzarella Cheese, part skim milk, 16 oz, shredded
Spinach, fresh, 2 cup
Sauce
Pureed Tomatoes, 1 can (29 oz)
Tomato Paste, 1 can (6 oz)
Tomato Sauce, 0.5 cup
Garlic powder, 1 tsp
Oregano, ground, 1 tsp
Basil, 1 tsp
Granulated Sugar, 2 tsp
*Extra Light Olive Oil, 1 tbsp
Water, 3 cups
Directions
Peel and then thinly slice the eggplant. Arrange slices in layers on a baking sheet and bake at 350 degrees F until soft.
Meanwhile, Start the sauce. Mix all ingredients in a 3 quart pot. Cook on medium heat until it begins to thicken.
While sauce is cooking, mix the meatball mixture together. Form into 2" diameter balls and place on baking sheet.
Cook at 350 degrees F until cooked throughout.
When these are done assemble the lasagna:
Use a light coating of cooking spray on a 13x9x2 pan. Start with a layer of softened eggplant. Then add crumbled meatball. Then add ricotta cheese by dropping teaspoon size dots on the layers. Then add the fresh spinach. Last add the shredded motzerella cheese. Then add sauce and start all over again until you have the desired thickness.
Bake at 350 degrees F for aprox. 60 minutes
Can be served with the reamining sauce over the top and extra meatballs on side.
*For a vegeterian meal just omit the meatball mixture and use egg substitute.
Serving Size: makes aprox. 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAWISMER.
Meanwhile, Start the sauce. Mix all ingredients in a 3 quart pot. Cook on medium heat until it begins to thicken.
While sauce is cooking, mix the meatball mixture together. Form into 2" diameter balls and place on baking sheet.
Cook at 350 degrees F until cooked throughout.
When these are done assemble the lasagna:
Use a light coating of cooking spray on a 13x9x2 pan. Start with a layer of softened eggplant. Then add crumbled meatball. Then add ricotta cheese by dropping teaspoon size dots on the layers. Then add the fresh spinach. Last add the shredded motzerella cheese. Then add sauce and start all over again until you have the desired thickness.
Bake at 350 degrees F for aprox. 60 minutes
Can be served with the reamining sauce over the top and extra meatballs on side.
*For a vegeterian meal just omit the meatball mixture and use egg substitute.
Serving Size: makes aprox. 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAWISMER.