Dinner

Cheryl's Eggplant Lasagna is for Dinner.

Cheryl's Eggplant Lasagna takes 30 minutes to prepare.

Cheryl's Eggplant Lasagna takes 40 minutes to cook.

Cheryl's Eggplant Lasagna makes 6 servings.

The ingredients for Cheryl's Eggplant Lasagna are:

2 cups kale
1 white onion, chopped
1/2 cup fresh mushrooms
1 jar bertolli tomato basil sauce
1 eggplant
1 tbsp minced garlic

Here is how you make Cheryl's Eggplant Lasagna:

Slice eggplant into rounds and bake in oven for 30 minutes; halfway through, turn over. While eggplant is baking, sautee kale, onion, mushrooms, and garlic in pan with water on low temperature. Stir constantly until all vegetables are softened. Mix in one jar of bertolli tomato basil spaghetti sauce and simmer. while vegetables are simmering, mix cottage cheese with 1 egg. Using baked eggplant, alternate layers with sauce and cheese mixture. Bake at 350 for 20 minutes. add mozzarella cheese on top and bake an extra 10 minutes.Serving Size: makes 6 cut servings from an 8x8 panNumber of Servings: 6Recipe submitted by SparkPeople user TROYSTATEGAL.

The nutritional information for Cheryl's Eggplant Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 211.8

• Total Fat: 5.8 g
• Cholesterol: 37.7 mg
• Sodium: 733.5 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 6.4 g
• Protein: 12.4 g

The dietary needs meet for Cheryl's Eggplant Lasagna is Vegetarian