Dinner

Eggplant and Crimini Veggie Lasagna is for Dinner.

Eggplant and Crimini Veggie Lasagna takes several minutes to prepare.

Eggplant and Crimini Veggie Lasagna takes several minutes to cook.

Eggplant and Crimini Veggie Lasagna makes 8 servings.

The ingredients for Eggplant and Crimini Veggie Lasagna are:

Crushed Red Pepper Flakes
Dried Herbs of Choice (Basil, Thyme, Oregano, etc)
1 Tbsp of Extra virgin olive oil
8 oz (1/2 lb) of crimini mushrooms
1 lb or 1/2 a good sized Eggplant, cubed with peel
2 cloves of garlic, minced
1 Cup of diced onion
one 28 oz can of tomato sauce or crushed tomatoes
6 sheets of Whole Wheat lasagna noodles.
1 Cup of part skim ricotta cheese (or cottage cheese)
1/4 C of parmesan cheese
1 egg white (or 3 Tbsp of Egg Beaters)
3/4 Cup (or 6 oz) of 2% Italian blend cheese mix

Here is how you make Eggplant and Crimini Veggie Lasagna:

1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the mushrooms, garlic, onion, eggplant and season with salt and cook, stirring occasionally, until browned and soft; transfer to a bowl. 3. Meanwhile, preheat the oven to 400°. In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes. lay out on a clean counter top or piece of foil4. In a bowl or food processor, stir together the ricotta cheese, egg white and 1/4 cup parmesan. Season with pepper. (Do NOT use a blender, you will lose some of your mixuter at the bottom where it can't be scraped out bc of the blade)5. Grease a 9-by-11-inch baking dish and spread 3/4 cup of the remaining tomato sauce in the bottom. Place 3 noodles on the sauce and spoon half the veggie mix on top; dot with half the ricotta cheese mixture. Top with a third of the Italian cheese mix. Repeat with another layer of the remaining veggies, the remaining ricotta cheese mixture and another third of the shredded cheese. Top with the remaining noodles and 1 cup of the tomato sauce.6. Cover the lasagna with foil and bake for 40 minutes. Remove the foil and top with the remaining 2 tablespoons parmesan and the remaining mozzarella and bake until melted, about 5 minutes. Dollop with any remaining tomato sauce.Number of Servings: 8Recipe submitted by SparkPeople user MLLATIOLAIS.

The nutritional information for Eggplant and Crimini Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.7

• Total Fat: 9.5 g
• Cholesterol: 23.1 mg
• Sodium: 591.5 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 6.0 g
• Protein: 12.2 g

The dietary needs meet for Eggplant and Crimini Veggie Lasagna is Vegetarian