Eggplant vegetable lasagne
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 262.8
- Total Fat: 11.0 g
- Cholesterol: 98.7 mg
- Sodium: 527.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.5 g
- Protein: 22.7 g
View full nutritional breakdown of Eggplant vegetable lasagne calories by ingredient
Number of Servings: 8
Ingredients
-
Eggplant, fresh, 1 eggplant,
*Spinach, cooked, 1 cup
Egg, fresh, whole, raw, 2 large
Grated parmesean cheese, .5 cup
Onion Raw (1/4 cup, 40g or 1.4oz), .5 cup
Mushrooms, cooked, .5 cup pieces
Olive Oil, 2 1tsp
Turkey, Ground turkey, 93% lean, 16 oz
Salsa, 1 cup
Hunt's Diced Tomato, 1 cup
Cheese, Mozarella, Low Moist/Part Skim, 1 cup shredded
Cottage cheese, 1 cup
Directions
Preheat oven to 350.
Cut the eggplant into thin slices Set aside.
Mix the spinach with the egg and the parmesan cheese.
Brown your turkey, onions and mushrooms in oil
Assembly:
Use the eggplant as your noodles. Layer a 9x9 pan with some eggplant. Make a layer of the spinach mixture. Add another layer of eggplant. Add your turkey mix. Add some mozzarella cheese. Bake for 30-45 minutes.
Serving Size: Makes six servings
Cut the eggplant into thin slices Set aside.
Mix the spinach with the egg and the parmesan cheese.
Brown your turkey, onions and mushrooms in oil
Assembly:
Use the eggplant as your noodles. Layer a 9x9 pan with some eggplant. Make a layer of the spinach mixture. Add another layer of eggplant. Add your turkey mix. Add some mozzarella cheese. Bake for 30-45 minutes.
Serving Size: Makes six servings