Eggplant Lasagna
- U Serves 9 People
- P Prep: 00:12
- P Cook: 00:18
Nutritional Facts
per 1 serving size (Recipe makes 9 servings)
Amount Per Serving
Calories 60
Calories from Fat 16
% Daily Values*
Total Fat 1.80
2.77%
Saturated Fat 0.77
3.85%
Polyunsaturated Fat 0.10
Monounsaturated Fat 0.19
Cholesterol 3.33
1.11%
Sodium 100.00
4.17%
Potassium 357.33
Total Carbohydrate 8.33
2.78%
Dietary Fiber 4.48
17.92%
Sugars 3.37
Protein 4.01
Vitamin A 11.00%
Vitamin C 9.33%
Calcium 5.04%
Iron 2.76%
* Nutritional Values are estimated and may vary
³ Description
Low calorie lasagna! Meatless too! Great vegan dish and easy to make for lunches or dinner! Try it!
² Ingredients
- 2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1 cup Spinach
- 1.2 serving (serving = 1/2 cup) 365 Organic Fat Free Organic Pasta Sauce
- 1 serving (serving = 1/3 cup) Tre Stelle Light Ricotta Cheese
- 1 serving (serving = 1/3 cup) Great Value Fancy Low-moisture Part-skim Mozzarella Cheese Shredded
- 1 serving (serving = 1/5 package) Sunrise Soya Foods Medium Firm Tofu
q Directions
Preheat oven to 365 degrees.
Slice eggplant into semi-thin slices. Layer a baking dish by putting a few slices of eggplant firstly on the bottom; then sauce; then spinach; then tofu. Next layer is eggplant; sauce; ricotta; mozzarella.
Place in oven and bake for 15-20 mins depending on oven temperature. Once cheese is slightly browned then broil on hi for a few seconds to make cheese bubbly. Take out of the oven then let cool for a few minutes then cut into 9 squares.
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