Vegetarian

Eggplant Lasagna w/Noodles is for Dinner.

Eggplant Lasagna w/Noodles takes 30 minutes to prepare.

Eggplant Lasagna w/Noodles takes 35 minutes to cook.

Eggplant Lasagna w/Noodles makes 10 servings.

The ingredients for Eggplant Lasagna w/Noodles are:

2 large egg whites
1 large egg
1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
3 tablespoons all-purpose flour
1 cup Italian-seasoned breadcrumbs
Cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
5 tablespoons (1 1/4 ounces) grated fresh Parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15-ounce) carton part-skim ricotta cheese
1 (12-ounce) carton 1% low-fat cottage cheese
1 large egg white
1 (26-ounce) bottle fat-free tomato-basil pasta sauce
12 cooked lasagna noodles

Here is how you make Eggplant Lasagna w/Noodles:

Preheat oven to 450?.Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450? for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375?.Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375? for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.Serving Size:?10 servings

The nutritional information for Eggplant Lasagna w/Noodles is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 403.3

• Total Fat: 16.2 g
• Cholesterol: 61.4 mg
• Sodium: 880.7 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 5.6 g
• Protein: 29.5 g

Eggplant Lasagna w/Noodles is Italian cuisine.

The dietary needs meet for Eggplant Lasagna w/Noodles is Vegetarian