Lee's Seafood Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,201.0
- Total Fat: 34.4 g
- Cholesterol: 441.2 mg
- Sodium: 5,305.0 mg
- Total Carbs: 101.8 g
- Dietary Fiber: 20.0 g
- Protein: 140.8 g
View full nutritional breakdown of Lee's Seafood Eggplant Lasagna calories by ingredient
Introduction
Just a wannabe lasagna recipe made for volume. Just a wannabe lasagna recipe made for volume.Number of Servings: 1
Ingredients
-
Topping
2 blocks of Koya Tofu
2 Egg Whites (large)
1tbsp Basil
2tsp Chicken Broth
2tsp Garlic Powder
1/2tsp Black Pepper
Tomato Filling
1 can of cut tomatoes
1tbsp Oregano
2tsp Parsely
1tsp Chili Powder
2tsp Garlic Powder
2tsp Basil
2tsp Chicken Broth
100g Raw Carrots
Other Filling
100g Shrimp
100g Octopus
100g Squid
100g Onions
60g Yellow Bell Pepper
60g Red Bell Pepper
50g Piman (Japanese Green Bell Pepper)
100g Tofu (firm)
200g Eggplant (about 200g)
200g Non-fat Yogurt
50g 25% low fat shredded cheese
2tbsp Parmesan Cheese
Tips
Just a trial at a lasagna type dish. Will make revisions as I make it a few times.
Directions
Put the "Topping" ingredients into a food processor and pulse until contents look like the consistency of browned ground beef. Set off to the side for now.
Next, in the food processor put in the ingredients for the "Tomato Filling" and turn on for a minute or two until carrots are well mixed.
Then chop up the other ingredients for the "Other Filling" and add it to the "Tomato Filling".
Slice the eggplant in to thin circles and use half to line the bottom of 2 small casserole dishes. Half the "Tomato Filling" and divide one half into the two casserole dishes and smooth over evenly. Add the rest of the eggplant over the filling. Next add the non-fat yogurt evenly between the two casserole dishes and smooth over evenly. Add the other half of the "Tomato Filling" over the yogurt and smooth over.
Next add the "Topping" evenly over the top. Bake the two casserole dishes at 210 degrees celcius for 30 minutes. After 30 minutes, take out and sprinkle the shredded low fat cheese over each as well as the parmesan cheese. Bake for another 5-10 minutes.
Serving Size: Makes 2 large servings (2 small casserole dishes).
Number of Servings: 1
Recipe submitted by SparkPeople user LEE1975.
Next, in the food processor put in the ingredients for the "Tomato Filling" and turn on for a minute or two until carrots are well mixed.
Then chop up the other ingredients for the "Other Filling" and add it to the "Tomato Filling".
Slice the eggplant in to thin circles and use half to line the bottom of 2 small casserole dishes. Half the "Tomato Filling" and divide one half into the two casserole dishes and smooth over evenly. Add the rest of the eggplant over the filling. Next add the non-fat yogurt evenly between the two casserole dishes and smooth over evenly. Add the other half of the "Tomato Filling" over the yogurt and smooth over.
Next add the "Topping" evenly over the top. Bake the two casserole dishes at 210 degrees celcius for 30 minutes. After 30 minutes, take out and sprinkle the shredded low fat cheese over each as well as the parmesan cheese. Bake for another 5-10 minutes.
Serving Size: Makes 2 large servings (2 small casserole dishes).
Number of Servings: 1
Recipe submitted by SparkPeople user LEE1975.