Vegitarian Spinich, Mushroom, and Eggplant Lasgana
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 406.1
- Total Fat: 13.1 g
- Cholesterol: 39.3 mg
- Sodium: 733.7 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 4.8 g
- Protein: 26.1 g
View full nutritional breakdown of Vegitarian Spinich, Mushroom, and Eggplant Lasgana calories by ingredient
Introduction
Fresh spinach, mushrooms and egglant make this a healthier lower fat lasanga, Romano and mozzarella make it a cheesy and hearty filling dish. Fresh spinach, mushrooms and egglant make this a healthier lower fat lasanga, Romano and mozzarella make it a cheesy and hearty filling dish.Number of Servings: 8
Ingredients
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Pepper, black, 0.50 tsp
Salt, 0.50 tsp
Garlic, 3 cloves
Mushrooms, fresh, 2 cup, pieces or slices
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Spaghetti/Marinara Sauce (tomato sauce), 2 cup
Basil, 10 leaves
Oregano, ground, 1 tsp
Mozzarella Cheese, part skim milk, 8 oz shredded
Spinach, fresh, 2 cup
Egg white, 4 serving
Parmesan Cheese, shredded, 8 tbsp
Pasta, Lasagna Noodles, 12 oz
Ricotta Cheese, part skim milk, 2 cup
Tips
You do not need to precook the lasagna noodles. If you do not precook the noodles becareful to spread the tomato sauce all the way to edges of the pan. The water in the sauce and veggies will be absorbed by the noodles.
If the eggplant is not thinly sliced it will not cook all the way.
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
3. Combine cottage cheese, mozzarella cheese, salt, oregano, basil, pepper, and egg whites in a bowl.
4. Spread 1/3 tomato sauce in bottom of baking dish. (I use a 9x13 baking dish double the recipie. Lay 1/3 of lasagna noodles on the tomato sacue. Spread one third of the cheese mixture over noodles. Layer 1/2 of spinach, mushrooms, and eggplant. Repeat layering 2 times (except vegtables).
5. Sprinkle paremsan cheese over the top.
6. Cover dish with aluminum foil and bake in a preheated oven for 35 to 50 minutes. Cool 10 minutes before serving.
3. Combine cottage cheese, mozzarella cheese, salt, oregano, basil, pepper, and egg whites in a bowl.
4. Spread 1/3 tomato sauce in bottom of baking dish. (I use a 9x13 baking dish double the recipie. Lay 1/3 of lasagna noodles on the tomato sacue. Spread one third of the cheese mixture over noodles. Layer 1/2 of spinach, mushrooms, and eggplant. Repeat layering 2 times (except vegtables).
5. Sprinkle paremsan cheese over the top.
6. Cover dish with aluminum foil and bake in a preheated oven for 35 to 50 minutes. Cool 10 minutes before serving.