Dinner

Vegetarian Eggplant Lasagna is for Dinner.

Vegetarian Eggplant Lasagna takes 70 minutes to prepare.

Vegetarian Eggplant Lasagna takes 45 minutes to cook.

Vegetarian Eggplant Lasagna makes 6 servings.

The ingredients for Vegetarian Eggplant Lasagna are:

1 red bell pepper (chopped)
1/2 a yellow onion (chopped)
1 medium sized eggplant (or 1/2 a large)
1 tbsp Extra Virgin Olive Oil
1.5 cloves garlic
2 cups fresh mushrooms (chopped)
2 cups fresh Spinach
2 cups marinara pasta sauce
3 tsp italian seasoning
1 tsp pepper
1.5 cups Lowfat Ricotta Cheese
2 oz reduced fat Mozarella cheese
6 tbsp graded parmesan cheese
1 egg
1/2 leek stalk (or about 1/2 cup green onions)

Here is how you make Vegetarian Eggplant Lasagna:

Slice eggplant and sprinkle with salt. Place eggplant between two paper towels and place a heavy pot or dish on top. Let eggplant sit to remove water for 45 min to an hour.Meanwhile, saute red bell pepper, onion, and olive oil until onions are translucent. Add garlic toward the end of this process.Add marinara sauce and mushrooms. Heat on medium until sauce is simmering. Add spinach, italian seasoning, and pepper. Cook, stirring occasionally, until spinach is wilted.As spinach is cooking, heat eggplant slices in a skillet that is sprayed with cooking spray for approximately 2 to 4 minutes per side. Also, beat ricotta cheese, egg, and leeks while eggplant and spinach heat.Place a thin layer of the sauce mixture in the bottom of a casserole dish, saving about half. Then, layer the eggplant slices and sprinkle with pepper, if desired. Next, spread about 1/2 of the ricotta cheese mixture on top of the eggplant slices. Sprinkle with 1/2 the mozarella cheese and 1/2 the parmesan. Finally, repeat the layers, starting with the rest of the sauce mixture.Cook, at 375 degrees, covered, for 35 minutes. Then, uncover and cook for 10 minutes longer, to allow the top to brown. Let sit for 10 minutes and serve!Serving Size: Makes approximately 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KOSZCZUKBA.

The nutritional information for Vegetarian Eggplant Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 235.0

• Total Fat: 11.8 g
• Cholesterol: 63.4 mg
• Sodium: 910.1 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.0 g
• Protein: 20.2 g

The dietary needs meet for Vegetarian Eggplant Lasagna is Low Carb