Try this Eggplant and Spinach Lasagna recipe, or contribute your own.
Suggest a better descriptionLightly salt sliced eggplant and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Repeat layers, ending with spinach until eggplant and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.
Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the eggplant is cooked. Let rest about 5 minutes before serving. 4 large or 6 small servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (8008g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 2464 | ||
Calories from Fat: 489 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 54.3g | 72 % | |
Saturated Fat 25.9g | 129 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 347mg | 107 % | |
Sodium 37038.2mg | 1277 % | |
Potassium 25222.1mg | 664 % | |
Total Carbohydrate 428g | 126 % | |
Dietary Fiber 129.1g | 516 % | |
Sugars, other 298.9g | ||
Protein 152.4g | 218 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2464
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.