Dinner

Eggplant lentil pasta bake is for Dinner.

Eggplant lentil pasta bake takes 30 minutes to prepare.

Eggplant lentil pasta bake takes 80 minutes to cook.

Eggplant lentil pasta bake makes 6 servings.

The ingredients for Eggplant lentil pasta bake are:

442 grams Eggplant Sliced into thin rounds
135 grams Mushrooms sliced thin
311 grams Onions sliced into thin large pieces
3 tbsp Extra Virgin Olive Oil
265 grams Cottage Cheese, Nonfat
51 grams Feta Cheese
3 oz Smoked Turkey diced fine
1.5 2 oz barilla red lentil rotoni pasta
70 grams Spinach, fresh
3.5 cup Del Monte Petite Cut Diced Tomatoes
.75 tbsp *McCormick ground cumin
1 tsp Oregano, ground
1 tsp Basil, dried ground

Here is how you make Eggplant lentil pasta bake:

Cook onions (added 1 clove garlic) in pan until softened. Add tomatoes and spices, cook until most of the liquid is gone, remove and set aside.Arrange eggplant to fill bottom of oil sprayed lasagna pan.Top with 1/2 tomato mixture.Add mushrooms, top with spinach, layer with cottage cheese, the turkey. Add pasta and top with the rest of the eggplant.Top with rest of tomato mixture and sprinkle with feta.Cook in preheated oven at 350 about an hour until eggplant is cooked.Serving Size: 6 large bowlsNumber of Servings: 6Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Eggplant lentil pasta bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.5

• Total Fat: 10.5 g
• Cholesterol: 20.1 mg
• Sodium: 759.6 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 7.3 g
• Protein: 20.3 g