Try this Eggplant Lasagna recipe, or contribute your own.
Suggest a better description1. Boil lasagna noodles according to directions, but slightly underdone, OR use new lasagna noodles that require no cooking. Drain and set aside 2. In a processor or mixer combine ricotta, eggs parsley, and parmesan until blended. Do not overmix. 3. Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a large pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly until limp. Season with salt and pepper. Vegetables must hold their shape. 4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce . Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should be set. NOTES : Can be made with broccoli, sliced portobello mushrooms or any other vegetable that will hold its shape. Recipe by: Judy Sobel Posted to JEWISH-FOOD digest V97 #227 by Judith Sobel
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Serving Size: 1 Serving (3474g) | ||
Recipe Makes: 1 | ||
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Calories: 4607 | ||
Calories from Fat: 1690 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.8g | 250 % | |
Saturated Fat 88.8g | 444 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 2864.4mg | 881 % | |
Sodium 7887.4mg | 272 % | |
Potassium 7090.3mg | 187 % | |
Total Carbohydrate 436.5g | 128 % | |
Dietary Fiber 45.1g | 180 % | |
Sugars, other 391.4g | ||
Protein 294.8g | 421 % | |
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: 4607
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