Dinner

Lee's Seafood Eggplant Lasagna is for Dinner.

Lee's Seafood Eggplant Lasagna takes 25 minutes to prepare.

Lee's Seafood Eggplant Lasagna takes 45 minutes to cook.

Lee's Seafood Eggplant Lasagna makes 1 servings.

The ingredients for Lee's Seafood Eggplant Lasagna are:

Topping
2 blocks of Koya Tofu
2 Egg Whites (large)
1tbsp Basil
2tsp Chicken Broth
2tsp Garlic Powder
1/2tsp Black Pepper

Tomato Filling
1 can of cut tomatoes
1tbsp Oregano
2tsp Parsely
1tsp Chili Powder
2tsp Garlic Powder
2tsp Basil
2tsp Chicken Broth
100g Raw Carrots

Other Filling
100g Shrimp
100g Octopus
100g Squid
100g Onions
60g Yellow Bell Pepper
60g Red Bell Pepper
50g Piman (Japanese Green Bell Pepper)
100g Tofu (firm)


200g Eggplant (about 200g)
200g Non-fat Yogurt

50g 25% low fat shredded cheese
2tbsp Parmesan Cheese

Here is how you make Lee's Seafood Eggplant Lasagna:

Put the "Topping" ingredients into a food processor and pulse until contents look like the consistency of browned ground beef. Set off to the side for now.Next, in the food processor put in the ingredients for the "Tomato Filling" and turn on for a minute or two until carrots are well mixed.Then chop up the other ingredients for the "Other Filling" and add it to the "Tomato Filling".Slice the eggplant in to thin circles and use half to line the bottom of 2 small casserole dishes. Half the "Tomato Filling" and divide one half into the two casserole dishes and smooth over evenly. Add the rest of the eggplant over the filling. Next add the non-fat yogurt evenly between the two casserole dishes and smooth over evenly. Add the other half of the "Tomato Filling" over the yogurt and smooth over.Next add the "Topping" evenly over the top. Bake the two casserole dishes at 210 degrees celcius for 30 minutes. After 30 minutes, take out and sprinkle the shredded low fat cheese over each as well as the parmesan cheese. Bake for another 5-10 minutes.Serving Size: Makes 2 large servings (2 small casserole dishes).Number of Servings: 1Recipe submitted by SparkPeople user LEE1975.

The nutritional information for Lee's Seafood Eggplant Lasagna is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,201.0

• Total Fat: 34.4 g
• Cholesterol: 441.2 mg
• Sodium: 5,305.0 mg
• Total Carbs: 101.8 g
• Dietary Fiber: 20.0 g
• Protein: 140.8 g