Dinner

Eggplant, Spinach, and Zucchini Lasagna is for Dinner.

Eggplant, Spinach, and Zucchini Lasagna takes 30 minutes to prepare.

Eggplant, Spinach, and Zucchini Lasagna takes 70 minutes to cook.

Eggplant, Spinach, and Zucchini Lasagna makes 9 servings.

The ingredients for Eggplant, Spinach, and Zucchini Lasagna are:

Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
Diced Red Onion, 200 gram(s) (This is approximate- used one whole red onion)
Cottage Cheese, 1% Milkfat, 1 cup (not packed)
Zucchini, 1 cup, sliced
Spinach, fresh, 2.5 cup
Tomato Sauce - Classico tomato and basil sauce, 3 cup (Used entire jar)
Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup

Some salt, pepper, garlic powder and dried basil to add flavor, but not calculated in total calories.

Here is how you make Eggplant, Spinach, and Zucchini Lasagna:

Preheat oven to 325. Slice eggplant lengthwise, lay slices on baking sheet and bake in oven for about 7-10 minutes for each side. Layer a small amount of sauce on the bottom of the 9x13 pan. As you layer the vegetables, add desired spices for flavor.Add the first layer of eggplant.Mix the diced onion with the cottage cheese and spread over eggplant. Add another layer of sauce, a layer of shredded cheese, and then the second layer of eggplant. Add a layer of the zucchini and spinach, cover with a layer of sauce and a layer of cheese. Add the last layer of eggplant, and top with remaining sauce and then cheese. Cover tightly with foil. Bake for 60 minutes. Uncover and bake for another 10 minutes to brown the cheese. Serving Size: Makes 9 servings cut in a 9x13 baking panNumber of Servings: 9Recipe submitted by SparkPeople user HEALTH4LYFE.

The nutritional information for Eggplant, Spinach, and Zucchini Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 174.7

• Total Fat: 5.7 g
• Cholesterol: 14.3 mg
• Sodium: 503.9 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 5.2 g
• Protein: 12.6 g