Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.1
- Total Fat: 3.3 g
- Cholesterol: 16.3 mg
- Sodium: 619.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.0 g
- Protein: 13.4 g
View full nutritional breakdown of Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
2 medium eggplants (about 1 1/4 lb each)
4 medium portabella mushroom caps (about 1lb)
1 (10oz.) box frozen spinach, thawed and squeezed dry
2 cups fat free ricotta cheese
2 egg whites
1 lb fat free mozzarella cheese
1/4 cup Parmesan cheese
2 cups spicy tomato sauce (I use Classico spicy red pepper)
Directions
1. Trim the eggplant and discard the stems and leave the peal except for the first and last slice. Cut lengthwise 1/4 inch thick.
2. Slice mushrooms about 1/2 inch thick.
3.Spray eggplant and mushrooms with olive oil spray and grill about 4 minutes each side.
4. In food processor combine ricotta cheese, spinach, egg whites and parmesan cheese. Pulsing until blended.
5. Lightly spray 9x13 inch glass baking dish. Arrange half of the eggplant slices in and even layer on the bottom of dish, overlapping slightly. Top with half of the mozzarella and all the mushrooms. Spoon half the sauce on top, and add the ricotta mixture, spreadig in an even layer. Arrange the remaining eggplant over the ricotta, and top with remaining sauce and mozzarella.
6.Bake at 375 for about 20 minutes, until the cheese is melted and the sauce is bubbly. Let cool slightly before cutting and serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANDMOP.
2. Slice mushrooms about 1/2 inch thick.
3.Spray eggplant and mushrooms with olive oil spray and grill about 4 minutes each side.
4. In food processor combine ricotta cheese, spinach, egg whites and parmesan cheese. Pulsing until blended.
5. Lightly spray 9x13 inch glass baking dish. Arrange half of the eggplant slices in and even layer on the bottom of dish, overlapping slightly. Top with half of the mozzarella and all the mushrooms. Spoon half the sauce on top, and add the ricotta mixture, spreadig in an even layer. Arrange the remaining eggplant over the ricotta, and top with remaining sauce and mozzarella.
6.Bake at 375 for about 20 minutes, until the cheese is melted and the sauce is bubbly. Let cool slightly before cutting and serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANDMOP.