Eggplant Lasagna

  • U Serves 9 People
  • P Prep: 00:12
  • P Cook: 00:18
Eggplant Lasagna

Nutritional Facts

per 1 serving size (Recipe makes 9 servings)


Amount Per Serving


Calories 60

Calories from Fat 16


% Daily Values*


Total Fat 1.80

2.77%


Saturated Fat 0.77

3.85%


Polyunsaturated Fat 0.10


Monounsaturated Fat 0.19


Cholesterol 3.33

1.11%


Sodium 100.00

4.17%


Potassium 357.33


Total Carbohydrate 8.33

2.78%


Dietary Fiber 4.48

17.92%


Sugars 3.37


Protein 4.01


Vitamin A 11.00%

Vitamin C 9.33%


Calcium 5.04%

Iron 2.76%


* Nutritional Values are estimated and may vary

³ Description

Low calorie lasagna! Meatless too! Great vegan dish and easy to make for lunches or dinner! Try it!

² Ingredients

  •  2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  •  1 cup Spinach
  •  1.2 serving (serving = 1/2 cup) 365 Organic Fat Free Organic Pasta Sauce
  •  1 serving (serving = 1/3 cup) Tre Stelle Light Ricotta Cheese
  •  1 serving (serving = 1/3 cup) Great Value Fancy Low-moisture Part-skim Mozzarella Cheese Shredded
  •  1 serving (serving = 1/5 package) Sunrise Soya Foods Medium Firm Tofu
   

q Directions

Preheat oven to 365 degrees.

Slice eggplant into semi-thin slices. Layer a baking dish by putting a few slices of eggplant firstly on the bottom; then sauce; then spinach; then tofu. Next layer is eggplant; sauce; ricotta; mozzarella.

Place in oven and bake for 15-20 mins depending on oven temperature. Once cheese is slightly browned then broil on hi for a few seconds to make cheese bubbly. Take out of the oven then let cool for a few minutes then cut into 9 squares.

Recipe Provided by @KelseyJadexo

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