Spinach-Eggplant Lasagna Loaf
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 439.8
- Total Fat: 14.8 g
- Cholesterol: 94.7 mg
- Sodium: 1,304.0 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 8.5 g
- Protein: 33.3 g
View full nutritional breakdown of Spinach-Eggplant Lasagna Loaf calories by ingredient
Introduction
While not a super-healthy meal, this lasagna does add lots of fiber and protein (important for our vegetarian daughter). While not a super-healthy meal, this lasagna does add lots of fiber and protein (important for our vegetarian daughter).Number of Servings: 4
Ingredients
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1 large eggplant
Salt & Pepper
1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
15 oz (1 7/8) cottage cheese (we used 4%, could use light or fat-free)
1 large egg, lightly beaten
1 1/2 oz Parmesan cheese finely grated ( 1/2 cup)
1 1/2 cup marinara sauce
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
Tips
This recipe could be lightened by using different cottage cheese. The debate in our house is whether you could use less cottage cheese and more sauce or if it is "Perfect" as is. Please let us know your opinion :)
Directions
1. Preheat oven to 425 degrees. Line large cookie sheet with foil; coat with nonstick cooking spray.
2. Trim eggplant; cut lengthwise into 1/2" planks. Place on cookie sheet; sprinkle with salt and pepper to taste. Roast 12 minutes or until softened and golden. Cool.
3. In bowl, mix spinach, cottage cheese, Parmesan and 1/4 tsp pepper.
4. Spread 1/2 cup sauce in a 9" x 5" loaf pan. Top with 2 noodles, breaking to fit if needed. Spread 1/2 of the cottage cheese mix on top of noodles, then 1/3 cup mozzarella. Layer 1/2 the eggplant, overlapping to fit. Repeat layering, the spread 1/4 cup sauce over eggplant. Top with last 2 noodles, the last 1/4 cup sauce.
5. Cover pan tightly with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes longer or until bubbling and golden brown. Let stand 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKOMOCKO.
2. Trim eggplant; cut lengthwise into 1/2" planks. Place on cookie sheet; sprinkle with salt and pepper to taste. Roast 12 minutes or until softened and golden. Cool.
3. In bowl, mix spinach, cottage cheese, Parmesan and 1/4 tsp pepper.
4. Spread 1/2 cup sauce in a 9" x 5" loaf pan. Top with 2 noodles, breaking to fit if needed. Spread 1/2 of the cottage cheese mix on top of noodles, then 1/3 cup mozzarella. Layer 1/2 the eggplant, overlapping to fit. Repeat layering, the spread 1/4 cup sauce over eggplant. Top with last 2 noodles, the last 1/4 cup sauce.
5. Cover pan tightly with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes longer or until bubbling and golden brown. Let stand 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKOMOCKO.