Italian

Alfredo Eggplant Lasagna is for Dinner.

Alfredo Eggplant Lasagna takes 30 minutes to prepare.

Alfredo Eggplant Lasagna takes 60 minutes to cook.

Alfredo Eggplant Lasagna makes 4 servings.

The ingredients for Alfredo Eggplant Lasagna are:

See nutrition info.

Here is how you make Alfredo Eggplant Lasagna:

Slice eggplant, zucchini, and yellow squash into long, flat strips. Lightly spray a 9x9 pan and a large nonstick skillet. Salt, sweat, and blot moisture from eggplant. While doing this, pre-cook the zucchini and yellow squash in the skillet with a little olive oil. Note that if you don't precook the zucchini and squash, it will not cook in the oven as fast as the eggplant and the eggplant will be overcooked by the time the squash cooks. When squash is just tender, remove from pan and let cool. Meanwhile in pan add mushroom and onion. When partially cooked add ground turkey and garlic, cook through. Layer in 9x9 pan as follows: sauce, eggplant, squashes, fresh spinach leaves, turkey/mushroom/onion/garlic/parsely mixture, 1/4 c grated mozerella. Repeat until all ingredients are in the pan. Bake at 350 uncovered until veggies are soft.Serving Size: Makes 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user MICHMERE.

The nutritional information for Alfredo Eggplant Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 447.5

• Total Fat: 28.9 g
• Cholesterol: 120.0 mg
• Sodium: 863.4 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 6.3 g
• Protein: 22.5 g

Alfredo Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Alfredo Eggplant Lasagna is Low Carb