Dinner

Yumna's Eggplant Lasagna is for Dinner.

Yumna's Eggplant Lasagna takes 60 minutes to prepare.

Yumna's Eggplant Lasagna takes 60 minutes to cook.

Yumna's Eggplant Lasagna makes 15 servings.

The ingredients for Yumna's Eggplant Lasagna are:

Organic Valley Ground Chicken, Frozen, 32 oz (remove)
*Raw White Onion (Serving = 1 medium Onion), 2 serving (remove)
*Roma tomato raw, 2 serving (remove)
Garlic, 1 tsp (remove)
Green Peppers (bell peppers), 0.5 cup, chopped (remove)
Tomato Paste, 2 can (6 oz) (remove)
Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove)
Cilantro, raw, 3 tbsp (remove)
*Flour, white, 0.02 cup (remove)
Butter, unsalted, 1 tbsp (remove)
Milk, 2%, 1 cup (remove)
Milk, 2%, 2 cup (remove)
*Cheese - Parmesean - Fresh Grated - DiGiorno x 2 Tbs, 8 serving (remove)

Here is how you make Yumna's Eggplant Lasagna:

mix butter, flour, milk and cheese together to make sauce for top layersaute all veges with ground chicken and add 7 spice mixadd ingredients to large casserole dish using eggplant in place of noodles and top with cheese saucebake for 30 mins at 350 degrees, uncoveredmakes Number of Servings: 15Recipe submitted by SparkPeople user CARADS74.

The nutritional information for Yumna's Eggplant Lasagna is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 192.8

• Total Fat: 9.0 g
• Cholesterol: 55.3 mg
• Sodium: 283.5 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 3.4 g
• Protein: 15.4 g

The dietary needs meet for Yumna's Eggplant Lasagna is Low Carb