Try this Egg Plant Lasagna recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees
Toss diced eggplants in salt and olive oil. Place on baking sheet and roast for 15-20 minutes
Meanwhile saute, onions, garlic and mushrooms.
Combine roasted eggplant with the sauteed mushrooms and onions and toss in puttanesca sauce.
Combine ricotta, eggs, parmesan, mozzarella and seasoning.
Toss spinach with olive oil and pine nuts.
Build the lasagna in two medium pans or one large pan.
1st layer sauce, then no-bake noodles, then spinach & pine nuts, then dollops of the cheese mixture. Repeat and finish top layer with noodles, then sauce and top with shredded mozzarella and parmesan.
Bake at 350 for 30 minutes covered with tin foil, then broil 2-3 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 245 | ||
Calories from Fat: 125 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 37.7mg | 12 % | |
Sodium 430mg | 15 % | |
Potassium 635.1mg | 17 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 8.8g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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