No Noodle Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 311.4
- Total Fat: 17.7 g
- Cholesterol: 111.7 mg
- Sodium: 733.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 26.0 g
View full nutritional breakdown of No Noodle Vegetable Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1 eggplant, peeled and sliced
2 small Zucchini
2 fresh eggs
1 8oz carton of Ricotta cheese
I Tbsp minced parsley
salt and pepper to taste
1.5 cups prepared pasta sauce
16 oz. grated Mozzarella cheese
1 cup grated Parmesan cheese
Directions
Peel eggplant and slice length wise. Salt both sides. Wipe excess moisture from eggplant after 15 minutes. Slice zucchini.
Beat eggs and add ricotta. Add salt, pepper and parsley. Mix well.
Layer sliced eggplant, zucchini, pasta sauce mozzarella and ricotta mixture. Top with pasta sauce.
Bake covered at 350 degrees for 1 hour. Remove cover and sprinkle with grated Parmesan cheese. Return to oven until lightly browned. Let lasagna sit for 10 minutes before cutting.
Serving Size: * one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMALIE3.
Beat eggs and add ricotta. Add salt, pepper and parsley. Mix well.
Layer sliced eggplant, zucchini, pasta sauce mozzarella and ricotta mixture. Top with pasta sauce.
Bake covered at 350 degrees for 1 hour. Remove cover and sprinkle with grated Parmesan cheese. Return to oven until lightly browned. Let lasagna sit for 10 minutes before cutting.
Serving Size: * one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMALIE3.