Recipes

Vegetable Lasagna

Counting your carbs but still love lasagna? This fantastic lasagna is without lasagna: creamy layers of eggplants and zucchini camouflaged under the spoils of lasagna! You won’t have to miss it again.
Print Recipe

Cuisine Italian

Servings 6 servings
Calories 1112.44 kcal

Ingredients

  

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 3/4 cup(s) onions, chopped
  • 1 teaspoon(s) salt, divided
  • 1/2 teaspoon(s) pepper, divided
  • 1 pound(s) low fat ricotta cheese
  • 1 egg white
  • 1 tablespoon(s) green onions, chopped
  • 2 1/2 cup(s) tomato sauce
  • 1 cup(s) reduced-fat mozzarella cheese
  • 1/4 cup(s) parmesan cheese, grated

Instructions

 

  • Heat oven to 400 degrees F.
  • Boil lasagna strips less than full cooking time on package.
  • Mix vegetables with soup.
  • In 9 x 13-inch glass baking dish, spread small amount of sauce.
  • Put 3 strips of lasagna noodles on top.
  • Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top.
  • Pour more sauce on top of the vegetables.
  • Repeat lasagna, Ricotta, vegetables and sauce, ending with lasagna.
  • Pour remaining sauce and cheese on top.
  • Marble with rubber spatula.
  • Bake for 1 1/2 hours or until top browns.

Nutrition

Calories: 1112.44kcalCarbohydrates: 177.72gProtein: 66.56gFat: 28.07gSaturated Fat: 15.67gCholesterol: 111.5mgSodium: 3742.8mgFiber: 47.78gSugar: 78.05g

Keyword Healthy Bytes, Healthy Eating, Low Calorie, Low Fat
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