Aubergine And Spinach Lasagna Recipe

Name: Aubergine And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen spinach pkt, 10 oz of, thawed and drained; 1 aubergine medium, sliced thinly lengthwise; 1 egg white; 1 cup lowfat ricotta cheese; 1/4 cup feta cheese; 2 tablespoons shredded Parmesan optional; 16 ounces tomato sauce no salt added; garlic; basil; pepper

Servings: persons

1 frozen spinach pkt, 10 oz of, thawed and drained
1 aubergine medium, sliced thinly lengthwise
1 egg white
1 cup lowfat ricotta cheese
1/4 cup feta cheese
2 tablespoons shredded Parmesan optional
16 ounces tomato sauce no salt added
garlic
basil
pepper

1
Lightly salt sliced aubergine and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse aubergine and pat dry. Lay 3 or 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover aubergine. Repeat layers, ending with spinach until aubergine and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.
2
Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the aubergine is cooked.
3
Let rest about 5 minutes before serving. 4 large or 6 small servings.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 frozen spinach pkt, 10 oz of, thawed and drained, 1 aubergine medium, sliced thinly lengthwise, 1 egg white, 1 cup lowfat ricotta cheese, and more.

Yes, Aubergine And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Spinach Lasagna

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