Eggplant Veggie Lasagna
by lisacrooke
Easy recipe that can be the main dish accompanied by a tossed green salad and garlic bread. Also makes a wonderful side dish as well.
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INGREDIENTS
- 6 oz bag fresh baby spinach
- 3 cloves garlic ; finely chopped
- 1 small yellow onion ; chopped
- 1 medium Eggplant ; thinly sliced
- 2 medium zucchini ; sliced
- 1 Egg
- 1 cup Ricotta Cheese part skim
- 1/4 cup Feta cheese ; crumbled
- 1 jar tomato sauce ; I use Classico Spicy Red Pepper
- grated parmesan ; to taste
- 1 Tbsp Italian Seasoning
- 1 Tbsp Extra virgin olive oil
- 6 sheets no-cook lasagna noodles ; I use Barilla
INSTRUCTIONS
Lightly salt the sliced eggplant and sliced zucchini and set aside for 10 minutes.
Pre-heat oven to 375 degrees Farenheit.
In a large saute pan, heat the olive oil and add the garlic stirring until garlic is softened but not browned. Add the onion and continue to cook until onion is softened. Then add the bag of spinach and cook until the spinach is entirely softened. Spoon spinach mixture into a colander and allow the excess water to drain.
Combine the ricotta, feta, egg, spices and add the spinach mixture, once cooled. Mix thoroughly.
Using a paper towel, wipe all the excess salt and liquid from the zucchini and eggplant and set aside.
Lightly oil a 11 x 7 glass pan. Spoon a thin layer of tomato sauce on the bottom and place 3 sheets (one layer) of noodles over the sauce. Add additional sauce and then add a layer of eggplant (use about half the eggplant), and then add a layer of zucchini (use all the zucchini). Next add more sauce and then spoon approximately half of the spinach and cheese mixture on top and spread evenly. Add another layer of noodles, followed by another layer of eggplant, top with the remaining spinach and cheese mixture and cover with sauce. If desired add grated Parmesan cheese on top. Place in the oven and bake for approximately 30 minutes or until the top is bubbling/browned and a knife cuts through easily. Let rest approximately 5 minutes before slicing into pieces.
NOTES
lisacrooke
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (271g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 127 | ||
| Calories from Fat: 42 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 15.4mg | 5 % | |
| Sodium 455.6mg | 16 % | |
| Potassium 672.2mg | 18 % | |
| Total Carbohydrate 17.3g | 5 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 12.1g | ||
| Protein 6.7g | 10 % | |
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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. |
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Calories per serving: 127
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