Eggplant & Vegetable Lasagna Recipe


Submitted by 1985agd

Makes 8 servings


No-pasta layered vegetable lasagna

Ingredients
1 eggplant
1 yellow squash
1/2 green pepper
1/4 large red onion
12 mushrooms
1/2 cup spinach
1/2 cup fat free ricotta cheese
1 1/2 cups low fat mozzarella
1/4 cup fresh basil
1/8 cup fresh parsley
2 cloves garlic
26 1/2 oz. marinara sauce
Directions
  1. Peel eggplant, slice into thin layers.

  2. chop all vegetables.

  3. Mix 3/4 cup mozzarella, ricotta, garlic, parsley, and basil.

  4. layer spaghetti sauce, eggplant slices, spaghetti sauce, cheese mix, remaining eggplant, all chopped veggies, remaining spaghetti sauce.

  5. Bake 40 minutes at 350 degrees.

Categories

Tomatoes, Vegetables, Main Dish, Side Dish, Bake

Nutrition Facts
Serving Size 255.8g
Amount Per Serving
Calories
187
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
3.3g
16%
Cholesterol
16mg
5%
Sodium
521mg
22%
Total Carbohydrates
21.1g
7%
Dietary Fiber
5.2g
21%
Sugars
11.5g
Protein
10.3g
Vitamin A 19% • Vitamin C 27%
Calcium 22% • Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • High in calcium
  • High in dietary fiber
  • High in niacin
  • High in phosphorus
  • High in vitamin C
    		•    Bad points
  • High in sodium
  • High in sugar
    		•
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