Italian

Eggplant and Kale Lasagna is for Dinner.

Eggplant and Kale Lasagna takes 30 minutes to prepare.

Eggplant and Kale Lasagna takes 60 minutes to cook.

Eggplant and Kale Lasagna makes 6 servings.

The ingredients for Eggplant and Kale Lasagna are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Kale, 3 cup, chopped
Extra Virgin Olive Oil, 1 tbsp
Onions, raw, .75 cup, chopped
Red pepper flakes, to taste
Trader Joe's Tomato Basil Marinara, 3 cup
Trader Joe's Fat Free Ricotta Cheese, 1.75 cup
Mozarella Cheese - Shredded 1/4 cup, 3.5 serving
Delallo lasagna noodles 6 noodle, 1 serving
Egg, fresh, whole, raw, 1 large

Here is how you make Eggplant and Kale Lasagna:

Sautee onions in olive oil. Cube eggplant and chop kale; add to the onion and olive oil mixture.Let eggplant and kale cook down and add the jar of tomato basil marinara. Continue to simmer. Add red pepper flakes.Mix ricotta cheese and 1/2 a cup of shredded mozarella with the egg in a separate bowl.Layer 1/3 of the marinara mixture, 3 no boil lasagna noodles and 1/2 of the ricotta cheese mixture two times.Top with the remaining 1/3 of the marinara mixture and sprinkle the remaining shredded mozarella on top.Bake for 30 minutes covered.Remove cover and bake for an additional 30 minutes.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MVTROTTER.

The nutritional information for Eggplant and Kale Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 327.2

• Total Fat: 11.2 g
• Cholesterol: 48.5 mg
• Sodium: 657.4 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 7.2 g
• Protein: 19.4 g

Eggplant and Kale Lasagna is Italian cuisine.