Vegetarian

Janet0116 Eggplant Lasagne takes several minutes to prepare.

Janet0116 Eggplant Lasagne takes several minutes to cook.

Janet0116 Eggplant Lasagne makes 4 servings.

The ingredients for Janet0116 Eggplant Lasagne are:

1 medium eggplant, peeled and sliced into rounds
1 medium red bell pepper, cut into strips
1 cup sliced summer squash (or zuchinni)
2 cups fresh spinach
1.25 cup jarred marinara sauce
1 cup low fat cottage cheese
1 large egg
.25 cup parmesan cheese
.75 cup part skim mozzarella cheese
Salt, pepper, garlic & italian seasoning, to taste

Here is how you make Janet0116 Eggplant Lasagne:

Peel, slice and lightly salt eggplant rounds. Preheat oven to 375 and lightly spray baking dish.Process cottage cheese, parmesan, egg and herbs in food processor until creamy.Lightly saute eggplant, squash and peppers in olive oil.Place small amount of pasta sauce in dish. Place 1/2 eggplant slices on bottom, followed by bell pepper and squash. Spread cottage cheese mixture on top, sprinkle with mozzerrella. Add more sauce, eggplant, squash/peppers, and spinach. Top with remaining cottage cheese, pasta sauce and mozzerella.Bake in oven until veggies are tender and cheese is bubbly.Number of Servings: 4Recipe submitted by SparkPeople user JANET0116.

The nutritional information for Janet0116 Eggplant Lasagne is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.2

• Total Fat: 10.6 g
• Cholesterol: 71.9 mg
• Sodium: 853.6 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 5.4 g
• Protein: 19.8 g