Vegitarian Spinich, Mushroom, and Eggplant Lasgana
- 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
IntroductionFresh 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.
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
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.
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.