Vegetarian

Low Fat Cheesy Spinach and Eggplant Lasagna is for Dinner.

Low Fat Cheesy Spinach and Eggplant Lasagna takes 40 minutes to prepare.

Low Fat Cheesy Spinach and Eggplant Lasagna takes 45 minutes to cook.

Low Fat Cheesy Spinach and Eggplant Lasagna makes 9 servings.

The ingredients for Low Fat Cheesy Spinach and Eggplant Lasagna are:

12 serving barilla lasagna - 1 noodle (by CBWEBER)
5 clove Garlic
3.5 cup Spaghetti Sauce, Classico Tomato & Basil
14 oz "Great Value" Italian Diced Tomatoes (.5 cup) (by LRBARRIOS)
1.5 cup Ricotta Cheese, part skim milk
1 serving Cheese - Breakstone Liv Active cottage cheese 4 oz
2.0 cup Kraft Mozzarella Finely shredded Part Skim cheese
2.5 cup Spinach, frozen
1 large Egg, fresh, whole, raw
12 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%
3 tbsp Extra Virgin Olive Oil
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh

Here is how you make Low Fat Cheesy Spinach and Eggplant Lasagna:

Preheat oven to 375 degrees.Bring large pot of water to a boil and drop lasagna noodles into water. Cook until noodles are tender but still slightly firm, about 8 minutes. Drain noodles and let cool.Cut eggplant into chunks.Heat 2 TBS olive oil in large skillet over medium heat. Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes. Pour spaghetti sauce and diced tomatoes into skillet and simmer until eggplant is tender, 10 - 15 minutes.Combine Ricotta cheese, cottage cheese, 1cup of mozzarella cheese, parmesan cheese, and egg in a bowl with 1/2 tsp salt and 1/2 tsp ground black pepper. Mix spinach into ricotta cheese mixtureSpread a layer of tomato sauce in bottom of a 9x12 inch baking dishPlace 4 noodles on top of sauce, overlapping if necessarySpoon 1/3 of remaining sauce over noodlesSpread 1/3 of ricotta mixture over the tomato sauceRepeat layers twice more, starting with noodles and following with sauce and ricotta mixtureTop with 1 cup mozzarella cheese Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hourServing Size: 9 equal squaresNumber of Servings: 9Recipe submitted by SparkPeople user DCRAMSEY.

The nutritional information for Low Fat Cheesy Spinach and Eggplant Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 381.4

• Total Fat: 16.6 g
• Cholesterol: 51.7 mg
• Sodium: 799.9 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 6.2 g
• Protein: 21.7 g

Low Fat Cheesy Spinach and Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Low Fat Cheesy Spinach and Eggplant Lasagna is Vegetarian