Vegetarian Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 11.8 g
  • Cholesterol: 63.4 mg
  • Sodium: 910.1 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.2 g

View full nutritional breakdown of Vegetarian Eggplant Lasagna calories by ingredient
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Introduction

Taken from the other eggplant recipe and turned vegetarian with some extra veggies added. It doesn't even seem like it's low carb and missing noodles, but you can add them of course if you want (but adjust the calories!). Taken from the other eggplant recipe and turned vegetarian with some extra veggies added. It doesn't even seem like it's low carb and missing noodles, but you can add them of course if you want (but adjust the calories!).
Number of Servings: 6

Ingredients

    1 red bell pepper (chopped)
    1/2 a yellow onion (chopped)
    1 medium sized eggplant (or 1/2 a large)
    1 tbsp Extra Virgin Olive Oil
    1.5 cloves garlic
    2 cups fresh mushrooms (chopped)
    2 cups fresh Spinach
    2 cups marinara pasta sauce
    3 tsp italian seasoning
    1 tsp pepper
    1.5 cups Lowfat Ricotta Cheese
    2 oz reduced fat Mozarella cheese
    6 tbsp graded parmesan cheese
    1 egg
    1/2 leek stalk (or about 1/2 cup green onions)

Directions

Slice eggplant and sprinkle with salt. Place eggplant between two paper towels and place a heavy pot or dish on top. Let eggplant sit to remove water for 45 min to an hour.

Meanwhile, saute red bell pepper, onion, and olive oil until onions are translucent. Add garlic toward the end of this process.

Add marinara sauce and mushrooms. Heat on medium until sauce is simmering. Add spinach, italian seasoning, and pepper. Cook, stirring occasionally, until spinach is wilted.

As spinach is cooking, heat eggplant slices in a skillet that is sprayed with cooking spray for approximately 2 to 4 minutes per side. Also, beat ricotta cheese, egg, and leeks while eggplant and spinach heat.

Place a thin layer of the sauce mixture in the bottom of a casserole dish, saving about half. Then, layer the eggplant slices and sprinkle with pepper, if desired. Next, spread about 1/2 of the ricotta cheese mixture on top of the eggplant slices. Sprinkle with 1/2 the mozarella cheese and 1/2 the parmesan. Finally, repeat the layers, starting with the rest of the sauce mixture.

Cook, at 375 degrees, covered, for 35 minutes. Then, uncover and cook for 10 minutes longer, to allow the top to brown. Let sit for 10 minutes and serve!






Serving Size: Makes approximately 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KOSZCZUKBA.

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