Italian

No Noddle Eggplant Lasagna is for Dinner.

No Noddle Eggplant Lasagna takes 30 minutes to prepare.

No Noddle Eggplant Lasagna takes 70 minutes to cook.

No Noddle Eggplant Lasagna makes 12 servings.

The ingredients for No Noddle Eggplant Lasagna are:

Mock Noodles
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
olive oil cooking spray
salt and pepper

Meat Sauce
1 1/2 lbs ground sirloin
1 tablespoon olive oil
1 tablespoon garlic powder
2 tablespoons italian seasoning
1 teaspoon red pepper flakes (optional)
salt and pepper
3 cups tomato sauce

Cheese Mixture
3 cups low-fat ricotta cheese
3 eggs
3 cups shredded lowfat cheese
3/4 cup parmesan cheese

Here is how you make No Noddle Eggplant Lasagna:

DirectionsPreheat oven to 425 degreesSpray cookie sheet, arrange eggplant slices and season with salt and pepperCook slices 5 minutes on each sideLower oven temp to 375Brown meat on medium-high in olive oil and drainAdd to pan meat, spices and sauce (reserve ¼ cup for layering) Simmer on for 10 minutesBlend ricotta and egg mixtureSpray all of 9” x 13” pan with cooking spraySpread 1/3 of meat sauce in bottom Layer ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesanRepeat: 1/3 of meat sauce, ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesanAdd last layer of sauce, shredded cheese and 1/4 parmesan on topCover with foil and bake at 375 degrees for 1 hourRemove foil and bake or broil another 5-10 minutes until cheese is brownedLet it rest 10 minutes before slicing, then dig in!Makes 12 servings Number of Servings: 12Recipe submitted by SparkPeople user ANTHEA1981.

The nutritional information for No Noddle Eggplant Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 380.9

• Total Fat: 14.9 g
• Cholesterol: 110.1 mg
• Sodium: 1,137.9 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 4.7 g
• Protein: 33.0 g

No Noddle Eggplant Lasagna is Italian cuisine.