Eggplant lentil pasta bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 267.5
- Total Fat: 10.5 g
- Cholesterol: 20.1 mg
- Sodium: 759.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.3 g
- Protein: 20.3 g
View full nutritional breakdown of Eggplant lentil pasta bake calories by ingredient
Introduction
Cleaned out the refrigerator Cleaned out the refrigeratorNumber of Servings: 6
Ingredients
-
442 grams Eggplant Sliced into thin rounds
135 grams Mushrooms sliced thin
311 grams Onions sliced into thin large pieces
3 tbsp Extra Virgin Olive Oil
265 grams Cottage Cheese, Nonfat
51 grams Feta Cheese
3 oz Smoked Turkey diced fine
1.5 2 oz barilla red lentil rotoni pasta
70 grams Spinach, fresh
3.5 cup Del Monte Petite Cut Diced Tomatoes
.75 tbsp *McCormick ground cumin
1 tsp Oregano, ground
1 tsp Basil, dried ground
Tips
Used what I had
Directions
Cook onions (added 1 clove garlic) in pan until softened. Add tomatoes and spices, cook until most of the liquid is gone, remove and set aside.
Arrange eggplant to fill bottom of oil sprayed lasagna pan.
Top with 1/2 tomato mixture.
Add mushrooms, top with spinach, layer with cottage cheese, the turkey. Add pasta and top with the rest of the eggplant.
Top with rest of tomato mixture and sprinkle with feta.
Cook in preheated oven at 350 about an hour until eggplant is cooked.
Serving Size: 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Arrange eggplant to fill bottom of oil sprayed lasagna pan.
Top with 1/2 tomato mixture.
Add mushrooms, top with spinach, layer with cottage cheese, the turkey. Add pasta and top with the rest of the eggplant.
Top with rest of tomato mixture and sprinkle with feta.
Cook in preheated oven at 350 about an hour until eggplant is cooked.
Serving Size: 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.