EGGPLANT LASAGNA

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Eggplant Lasagna image

Make and share this Eggplant Lasagna recipe from Food.com.

Provided by EdandTheresa

Categories     One Dish Meal

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 large eggplant (peeled and cut into 1 inch pieces)
1 medium onion (sliced)
12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred)
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes (drained)
1/4 cup olive oil
6 pieces whole wheat lasagna noodles
1 (25 1/2 ounce) jar spaghetti sauce
12 ounces low fat cottage cheese
2 cups part-skim mozzarella cheese

Steps:

  • Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
  • Put on a large cookie sheet, spread evenly.
  • Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
  • Cook about 1 hour or until veggies are very tender, 350 degrees.
  • Add salt to taste.
  • Cook lasagna according to box directions.
  • In a 9x13 baking dish, cover bottom with spaghetti sauce.
  • Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
  • Cover with foil and bake 30-35 minutes or until hot and bubbly.

Nutrition Facts : Calories 356.3, Fat 19.2, SaturatedFat 7.5, Cholesterol 39.7, Sodium 1678.7, Carbohydrate 24.2, Fiber 4.1, Sugar 13.4, Protein 23

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