Vegetarian

Jenn's Eggplant Lasagna (Updated) is for Dinner.

Jenn's Eggplant Lasagna (Updated) takes 50 minutes to prepare.

Jenn's Eggplant Lasagna (Updated) takes 30 minutes to cook.

Jenn's Eggplant Lasagna (Updated) makes 8 servings.

The ingredients for Jenn's Eggplant Lasagna (Updated) are:

3 fresh eggplants
15 roma tomatoes
1 whole medium onion, peeled
8 cloves of garlic, minced (or to taste)
1.5 tsp salt
1 tsp black pepper (or to taste)
2.5 tsp ground oregano (or to taste)
2 tbsp olive oil
1/2 red wine
1 cup mozzerella cheese, part skim
2.5 cups 1% cottage cheese

Here is how you make Jenn's Eggplant Lasagna (Updated):

Thinly slice eggplant lengthwise leaving skin on. Place in casserole dish sprayed with a non-stick spray, cover and allow to bake at about 350 for about 45 min or until very tender.While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with onion until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano and wine and simmer until sauce darkens (approximately 20-30 min).Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.) Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Lightly brush with olive oil. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with parmesan cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.Makes ~8 LARGE servings and freezes well.Serve with salad and enjoy!Number of Servings: 8Recipe submitted by SparkPeople user GREENTREES76.

The nutritional information for Jenn's Eggplant Lasagna (Updated) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.2

• Total Fat: 7.3 g
• Cholesterol: 11.1 mg
• Sodium: 662.1 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 7.4 g
• Protein: 15.8 g

Jenn's Eggplant Lasagna (Updated) is Italian cuisine.

The dietary needs meet for Jenn's Eggplant Lasagna (Updated) is Vegetarian