Vegetarian Eggplant Lasagna (no noodles)
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Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.7
- Total Fat: 3.8 g
- Cholesterol: 3.0 mg
- Sodium: 609.8 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.8 g
- Protein: 8.6 g
View full nutritional breakdown of Vegetarian Eggplant Lasagna (no noodles) calories by ingredient
Number of Servings: 12
Ingredients
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2 Eggplants, peeled and sliced at least 1/2 inch thick
1 zuchini, chopped
1 medium onion, diced
5 cloves of garlic, chopped
2 packages of chopped frozen spinach, thawed and drained dry
1 quart lowfat cottage cheese
1 package tofu mozzarella cheese
2.5 cans tomato sauce (around 4 cups)
1 broccoli crown grated
Directions
pour 1 cup of tomato sauce in the bottom of lasagna pan. layer eggplant on top of sauce. Mix onions, spinch, broccoli and whatever italian seasoning you prefer. Pour on top of eggplant. Top with another layer of eggplant. Mix cottage cheese and garlic. Pour on top of eggplant layer. Top with more eggplant. Top Eggplant with tofu cheese. Pour tomato sauce over the top completely covering.
Cover with aluminum foil and let bake at 325 for 3 hours, until all veggies are cooked through.
Number of Servings: 12
Recipe submitted by SparkPeople user CSAWICKI.
Cover with aluminum foil and let bake at 325 for 3 hours, until all veggies are cooked through.
Number of Servings: 12
Recipe submitted by SparkPeople user CSAWICKI.
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