Low Fat Cheesy Spinach And Eggplant Lasagna Recipe

Name: Low Fat Cheesy Spinach And Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole wheat lasagna noodles, dry; 1 teaspoon olive oil; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 eggplant, cubed; 1 (28 ounce) can Italian herb-flavored tomato sauce; 1 cup part-skim ricotta cheese; 1 cup low-fat cottage cheese; 1 cup shredded part-skim mozzarella cheese; 1/4 cup shredded Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 egg; 2 1/2 cups frozen chopped spinach, thawed and squeezed dry

Servings: persons

12 whole wheat lasagna noodles, dry
1 teaspoon olive oil
2 tablespoons olive oil
3 cloves garlic, minced
1 eggplant, cubed
1 (28 ounce) can Italian herb-flavored tomato sauce
1 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
2 1/2 cups frozen chopped spinach, thawed and squeezed dry

1
Preheat oven to 375 degrees F (190 degrees C).
2
Bring a large pot of water to a boil.
3
Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
4
Drain water from the noodles and let cool.
5
Heat 2 tablespoons olive oil in a large skillet over medium heat.
6
Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
7
Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
8
Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
9
Mix spinach into ricotta cheese mixture.
10
Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
11
Place 4 noodles on top of the sauce, overlapping if necessary.
12
Spoon 1/3 of the remaining tomato sauce over noodles.
13
Spread 1/3 of the ricotta mixture over the tomato sauce
14
Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
15
Top the lasagna with mozzarella cheese.
16
Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

1569

kcal

Calories

Fat

230

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 14 ingredients. The key ingredients include: 12 whole wheat lasagna noodles, dry, 1 teaspoon olive oil, 2 tablespoons olive oil, 3 cloves garlic, minced, and more.

Yes, Low Fat Cheesy Spinach And Eggplant 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.

Low Fat Cheesy Spinach And Eggplant Lasagna

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