Eggplant lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.6
- Total Fat: 4.8 g
- Cholesterol: 42.0 mg
- Sodium: 669.4 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.0 g
- Protein: 18.3 g
View full nutritional breakdown of Eggplant lasagna calories by ingredient
Introduction
From Hungry Girl (I doubled the recipe) From Hungry Girl (I doubled the recipe)Number of Servings: 4
Ingredients
-
Eggplant, fresh, 4 1/4 inch slices (cut lengthwise, pat dry)
Chopped Garlic, 1 tsp
Ricotta cheese, fat-free, 1 cup
2 Egg Whites
Basil, 2 tbsp (FRESH)
Salt, .5 tsp
Nutmeg, ground, dash
Mushrooms, fresh, 2 cup, pieces or slices
*Emeril’s Italian Seasoning, 4 tsp
Crushed Tomatoes, 454 grams
4 sheets Oven Ready Lasagna Noodles, 8 oz
Kraft Mozzarella Finely shredded Part Skim cheese, .5 Cup
Parmesan Cheese, grated, 2 tbsp
Directions
Preheat oven to 425
Sprtiz both sides of each eggplant slice with nonstick spray & place on baking sheet. Bake in oven for about 20 mins, carefully flipping halfway through, until browned and softened.
In Medium bowl, combine egg whites, ricotta cheese, bail, garlic, salt, & nutmeg. Stir well and set aside.
Bring a skillet sprayed w/ nonstick spray to medium-high heat. Add mushrooms and cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. Add Italian seasoning to crushed tomatoes and season to taste w salt & black pepper. Set Aside.
Spray pan with nonstick spray. Pour 1/2 cup tomatoes evenly in bottom. Top w/ 2 lasagna sheets, spread 1/2 of ricotta/mushroom mixture on top followed by 1/2 cup tomatoes. Top w/ 1 eggplant slice. Repeat. Evenly top w mozzarella & grated parmesan. Bake for 20-25 minutes until cheese starts to brown. Serve & enjoy!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTY1584.
Sprtiz both sides of each eggplant slice with nonstick spray & place on baking sheet. Bake in oven for about 20 mins, carefully flipping halfway through, until browned and softened.
In Medium bowl, combine egg whites, ricotta cheese, bail, garlic, salt, & nutmeg. Stir well and set aside.
Bring a skillet sprayed w/ nonstick spray to medium-high heat. Add mushrooms and cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. Add Italian seasoning to crushed tomatoes and season to taste w salt & black pepper. Set Aside.
Spray pan with nonstick spray. Pour 1/2 cup tomatoes evenly in bottom. Top w/ 2 lasagna sheets, spread 1/2 of ricotta/mushroom mixture on top followed by 1/2 cup tomatoes. Top w/ 1 eggplant slice. Repeat. Evenly top w mozzarella & grated parmesan. Bake for 20-25 minutes until cheese starts to brown. Serve & enjoy!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTY1584.