Italian

Eggplant and Spinach Lazagna is for Dinner.

Eggplant and Spinach Lazagna takes 25 minutes to prepare.

Eggplant and Spinach Lazagna takes 25 minutes to cook.

Eggplant and Spinach Lazagna makes 8 servings.

The ingredients for Eggplant and Spinach Lazagna are:

Eggplant
bread crumbs
garlic
onions
ground meat(lean)
Tomatoe sauce
ricotta cheese
sour cream
cheddar cheese
spinach (frozen)
oregano
basil
salt
egg white

Here is how you make Eggplant and Spinach Lazagna:

Slice eggplant into 12 rounds.Dredge Eggplant into egg white then into bread crumbs. Layer in 9 x 13 pan sprayed with Pam. Mix Ricotta Cheese and Sour Cream and Pour over Eggplant, top with frozen spinach. Spread cooked sauce mixture over all and top with Cheddar Cheese.Cover and bake for 25 min or until eggplant is tender.Sauce: Can be made ahead and stored in Refrigerator or freezer.Brown ground meat in sauce pan add tomatoe sauce, garlic, onions,herbs and spices then simmer covered for 15 min.Number of Servings: 8Recipe submitted by SparkPeople user PCOLLINS2.

The nutritional information for Eggplant and Spinach Lazagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 234.7

• Total Fat: 9.5 g
• Cholesterol: 30.7 mg
• Sodium: 797.6 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 4.2 g
• Protein: 15.3 g

Eggplant and Spinach Lazagna is Italian cuisine.