Alfredo Eggplant Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 447.5
  • Total Fat: 28.9 g
  • Cholesterol: 120.0 mg
  • Sodium: 863.4 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 22.5 g

View full nutritional breakdown of Alfredo Eggplant Lasagna calories by ingredient


Introduction

Uses sliced eggplant to replace the high-carb lasagna noodles, but is still indulgent with low carb alfredo and baked skim mozerella cheese Uses sliced eggplant to replace the high-carb lasagna noodles, but is still indulgent with low carb alfredo and baked skim mozerella cheese
Number of Servings: 4

Ingredients

    See nutrition info.

Tips

May need to cover with foil last 10 minutes of baking to complete the steaming of veggies.


Directions

Slice eggplant, zucchini, and yellow squash into long, flat strips. Lightly spray a 9x9 pan and a large nonstick skillet. Salt, sweat, and blot moisture from eggplant. While doing this, pre-cook the zucchini and yellow squash in the skillet with a little olive oil. Note that if you don't precook the zucchini and squash, it will not cook in the oven as fast as the eggplant and the eggplant will be overcooked by the time the squash cooks. When squash is just tender, remove from pan and let cool. Meanwhile in pan add mushroom and onion. When partially cooked add ground turkey and garlic, cook through. Layer in 9x9 pan as follows: sauce, eggplant, squashes, fresh spinach leaves, turkey/mushroom/onion/garlic/parsely mixture, 1/4 c grated mozerella. Repeat until all ingredients are in the pan. Bake at 350 uncovered until veggies are soft.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICHMERE.