Vegetarian

Keri's Eggplant Lasanga is for Dinner.

Keri's Eggplant Lasanga takes 40 minutes to prepare.

Keri's Eggplant Lasanga takes 45 minutes to cook.

Keri's Eggplant Lasanga makes 10 servings.

The ingredients for Keri's Eggplant Lasanga are:

2 Egg
2 Egg whites
Fiber One Cereal, 45 gram(s)
Amaranth Grain, 2/3 cup
Parmesan Cheese, 6 tbl spoons
Oregano, ground, 1 tbsp
Garlic powder, 1 tbsp
Eggplant, 2 large
Precious Ricotta Cheese, low fat 15 oz
1 jar Muir Glen pasta sauce
Spinach, fresh, 4 cup
2 gloves minced garlic
*Kraft Italian finely shred Moz & Parm cheeses, 0.75 cup
*Morning Star Meal Starter Crumbles, 3 serving

Here is how you make Keri's Eggplant Lasanga:

Heat oven 425. Spray pam on two large cookie sheets. Beat eggs in one bowl, set aside. Pop Amaranth (check youtube how to pop grain). Add to seperate bowlGrind fiber one till fine powder. Add to amaranth. Add parm cheese, oregano and garlic. Mix. Cut eggplant (I peel the skin but you don't have to). in to lasanga style noodles. Dip into egg then breading, place on cookie sheet. Repeat till all are done. Bake 25 min until tenderWhile waiting saute spinach with garlic till wilted. Add to ricotta cheese, mix well. Warm up meat if using Morning star or if using ground turkey make sure it is fully cooked at this time.Time to layer; put a little sauce on bottom of baking dish. Add a 4-6 breaded eggplant, add ricotta mix, add meat, a little sauce, eggplant, ricotta, meat and sauce. Add cheese on top. Bake for 20 min in 350 oven. Makes 10-12 servings depending on size. Number of Servings: 10Recipe submitted by SparkPeople user KERIG1973.

The nutritional information for Keri's Eggplant Lasanga is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 215.9

• Total Fat: 7.3 g
• Cholesterol: 41.5 mg
• Sodium: 486.4 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 7.7 g
• Protein: 16.0 g

Keri's Eggplant Lasanga is Italian cuisine.

The dietary needs meet for Keri's Eggplant Lasanga is Vegetarian