Dinner

Spinach lasagna with eggplant is for Dinner.

Spinach lasagna with eggplant takes 10 minutes to prepare.

Spinach lasagna with eggplant takes 60 minutes to cook.

Spinach lasagna with eggplant makes 9 servings.

The ingredients for Spinach lasagna with eggplant are:

1 3/4 cup marinara sauce
6 no-boil lasagna noodles
1 cup ricotta cheese
1 cup frozen spinach, defrosted
2/3 package Trader Joe's grilled eggplant and zucchini
3.5oz shredded mozerella cheese
Salt, garlic powder and onion powder to taste

Here is how you make Spinach lasagna with eggplant:

Preheat oven to 375 FCombine spinach, ricotta cheese, salt, garlic powder and onion powder to make filling.In a 9" square baking pan assemble the lasagna making sure each layer is evenly spread: 1/4 cup sauce, 1/2 the grilled vegetables, 1/2 cup sauce, 3 noodles, the spinach filling, 1/2 the grilled vegetables, 1/2 cup sauce, 3 noodles, 1/2 cup sauce and top with the cheeseBake at 375 for 45-60 minutes until cheese is bubbly and browned. Remove, allow to sit for a few minutes to set up and cut into 9 equal portionsServing Size: makes 9 3" piecesNumber of Servings: 9Recipe submitted by SparkPeople user NICOLANA111.

The nutritional information for Spinach lasagna with eggplant is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 184.3

• Total Fat: 7.6 g
• Cholesterol: 14.9 mg
• Sodium: 302.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.6 g
• Protein: 9.4 g

Spinach lasagna with eggplant is Italian cuisine.

The dietary needs meet for Spinach lasagna with eggplant is Vegetarian