Eggplant Lasagne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 520.3
- Total Fat: 33.4 g
- Cholesterol: 102.4 mg
- Sodium: 651.5 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 5.1 g
- Protein: 38.4 g
View full nutritional breakdown of Eggplant Lasagne calories by ingredient
Introduction
No Noodles! No Noodles!Number of Servings: 4
Ingredients
-
1 large eggplant
1 lb pork sausage (can also substitute ground chicken or turkey)
4 oz finely shredded Italian Cheese mix
1 sq inch crumbled feta cheese
2 cans stewed or flavored tomatoes
1 cup cottage cheese
spices: basil, italian spice mix, garlic and onion powders, lite salt and pepper
Directions
slice eggplant about 1/4 inch - place in 400 degree oven to lightly brown on each side (4-5 minutes each side) - this decreases the moisture content in the eggplant.
Saute crumbled sausage and red pepper, add spices to taste.
Layer the eggplant, sausage, small amount of cheese, small amount of the cottage cheese and tomatoes. Repeat. You should get 2-3 layers depending on the size of the eggplant and baking dish used.
bake in a 350 degree oven for 45 minutes covered. Bake the remaining 15 minutes uncovered. Let set for 15 minutes to set before serving - there may be liquid in the pan as the eggplant contains alot of moisture.
Serve Hot
Number of Servings: 4
Recipe submitted by SparkPeople user BBERNSTEIN23.
Saute crumbled sausage and red pepper, add spices to taste.
Layer the eggplant, sausage, small amount of cheese, small amount of the cottage cheese and tomatoes. Repeat. You should get 2-3 layers depending on the size of the eggplant and baking dish used.
bake in a 350 degree oven for 45 minutes covered. Bake the remaining 15 minutes uncovered. Let set for 15 minutes to set before serving - there may be liquid in the pan as the eggplant contains alot of moisture.
Serve Hot
Number of Servings: 4
Recipe submitted by SparkPeople user BBERNSTEIN23.
