Italian

No-Noodle spinach and eggplant lasagna is for Dinner.

No-Noodle spinach and eggplant lasagna takes 20 minutes to prepare.

No-Noodle spinach and eggplant lasagna takes 40 minutes to cook.

No-Noodle spinach and eggplant lasagna makes 8 servings.

The ingredients for No-Noodle spinach and eggplant lasagna are:

2 eggplants, sliced and roasted
2 cups marinara sauce
15 oz ricotta cheese, low fat
8 oz mozzerella cheese, sliced thin
1 cup parmesan, grated
2 eggs, lightly beaten
1 pkg frozen spinach, thawed and squeezed dry

Here is how you make No-Noodle spinach and eggplant lasagna:

Slice eggplants. It is not necessary to salt the eggplant unless they are large and/or over mature. Spray with cooking spray, sprinkle with kosher salt, & spread on a cookie sheet, Bake at 375 until soft, about 15 or 20 minutes. Defrost spinach and squeeze to eliminate excess moisture. In a medium bowl, beat eggs lightly and mix ricotta with eggs. Add spinich, parmesan and 1/2 of the mozzerella. Taste and add salt if necessary. If your cheese if salty you won't need any. Add black pepper to taste. Coat the bottom of an 8 X 11 glass pan with the tomatoe sauce, cover with the eggplant and the balance of the sauce. Layer the cheese mixture over the top and cover with the mozzerella. Spray a piece of aluminum foil to prevent it sticking to the cheese and cover. Bake covered for 35 minutes. Uncover and bake for another 15 minutes until cheese is slightly browned. Cut into 8 pieces.Number of Servings: 8Recipe submitted by SparkPeople user JOYCESTU.

The nutritional information for No-Noodle spinach and eggplant lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.1

• Total Fat: 13.1 g
• Cholesterol: 86.5 mg
• Sodium: 795.1 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 2.8 g
• Protein: 15.6 g

No-Noodle spinach and eggplant lasagna is Italian cuisine.

The dietary needs meet for No-Noodle spinach and eggplant lasagna is Low Carb