Lunch

Eggplant Lasagna is for Lunch.

Eggplant Lasagna takes 30 minutes to prepare.

Eggplant Lasagna takes 45 minutes to cook.

Eggplant Lasagna makes 10 servings.

The ingredients for Eggplant Lasagna are:

2 small eggplants
1 tbsp of olive oil
1 pound of ground lamb
2 cups of mushrooms
1 cup of diced onions
jar of spaghetti sauce (no sugar added)
4 cloves of garlic
10 baby carrots diced
Saputo 4 italian cheeses (1 pkg)

Here is how you make Eggplant Lasagna:

cut the eggplant into slices and brush olive oil on them. Bake in a 350 F oven until golden brown.In the meantime time cook mushrooms, onions, lamb and carrots in a pan until lamb is cooked. Add spaghetti sauce to pan and added garlic and simmer for 10 minutes.In a baking dish, layer, spaghetti sauce mix, eggplants, cheese and keep repeating until all ingredients have been used.Bake covered in a 350 F oven for 30 to 45 minutes and uncover the last 10 minutes to brown cheese. Let stand at room temperature for 5 minutes and enjoy.Serving Size: Makes 10 servings depending on the size of your baking dishNumber of Servings: 10Recipe submitted by SparkPeople user STITCHMAX.

The nutritional information for Eggplant Lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 325.4

• Total Fat: 20.8 g
• Cholesterol: 48.1 mg
• Sodium: 548.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 4.6 g
• Protein: 18.5 g

Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Eggplant Lasagna is Sugar Free