Eggplant Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 266.6
  • Total Fat: 10.8 g
  • Cholesterol: 34.6 mg
  • Sodium: 452.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.0 g

View full nutritional breakdown of Eggplant Veggie Lasagna calories by ingredient


Introduction

Great alternative to traditional lasagna Great alternative to traditional lasagna
Number of Servings: 12

Ingredients

    Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4
    Mushrooms, fresh, 1 cup, pieces or slices
    *Sorrento Part-Skim Ricotta Cheese, 16 oz
    Mozzarella Cheese, part skim milk, 16 oz
    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

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.

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 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


Serving Size: makes aprox 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DONNAWISMER.