Dinner

Eggplant Veggie Lasagna is for Dinner.

Eggplant Veggie Lasagna takes 60 minutes to prepare.

Eggplant Veggie Lasagna takes 60 minutes to cook.

Eggplant Veggie Lasagna makes 12 servings.

The ingredients for Eggplant Veggie Lasagna are:

Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4
Mushrooms, fresh, 1 cup, pieces or slices
*Sorrento Part-Skim Ricotta Cheese, 16 oz
Mozzarella Cheese, part skim milk, 16 oz
Spinach, fresh, 2 cup

Sauce
Pureed Tomatoes, 1 can (29 oz)
Tomato Paste, 1 can (6 oz)
Tomato Sauce, 0.5 cup
Garlic powder, 1 tsp
Oregano, ground, 1 tsp
Basil, 1 tsp
Granulated Sugar, 2 tsp
*Extra Light Olive Oil, 1 tbsp

Here is how you make Eggplant Veggie Lasagna:

Peel and then thinly slice the eggplant. Arrange slices in layers on a baking sheet and bake at 350 degrees F until soft.Meanwhile, Start the sauce. Mix all ingredients in a 3 quart pot. Cook on medium heat until it begins to thicken.When these are done assemble the lasagna:Use a light coating of cooking spray on a 13x9x2 pan. Start with a layer of softened eggplant. Then add ricotta cheese by dropping teaspoon size dots on the layers. Then add the fresh spinach. Last add the shredded motzerella cheese. Then add sauce and start all over again until you have the desired thickness. Bake at 350 degrees F for aprox. 60 minutesServing Size:?makes aprox 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user DONNAWISMER.

The nutritional information for Eggplant Veggie Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 266.6

• Total Fat: 10.8 g
• Cholesterol: 34.6 mg
• Sodium: 452.6 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 3.5 g
• Protein: 16.0 g

Eggplant Veggie Lasagna is Italian cuisine.