9 whole grain lasagna noodles
½ teaspoon vegetable oil
2 cloves garlic, chopped
1 medium onion, chopped
1 eggplant, peeled and finely chopped
3 cups chopped raw spinach
1 14½ ounce can Italian flavored tomatoes
1 24 ounce jar low-sodium marinara sauce
½ teaspoon dried basil
½ teaspoon oregano
1/8 teaspoon crushed red pepper flakes
Dash salt and pepper
15-16 ounces low-fat ricotta cheese
1¾ cups shredded mozzarella cheese
1¾ cups shredded low-fat cheddar cheese

12 servings


Preheat the oven to 350 degrees F. Grease a 9x13- inch baking pan. Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles until tender, but still slightly firm (approximately 10 minutes); drain and set aside. Heat the oil in a large skillet and sauté the onion and garlic until golden. Add chopped eggplant to skillet and cook until very soft and tender. Add chopped spinach to the skillet and cook until wilted. Stir in the tomatoes, marinara, basil, oregano, crushed red pepper flakes, salt and pepper; simmer for 5 minutes. Remove from heat. Layer 3 noodles on bottom of pan. Spread one-third of the ricotta cheese on top of noodles, spoon one-third of sauce on top, and sprinkle with one-third mozzarella and cheddar cheese. Repeat, layering with remaining ingredients, ending with a layer of cheese. Bake 35 minutes or until cheese on top is melted and golden brown. Let casserole rest 10 minutes before cutting.

Nutritional Analysis: 
260 calories
11 g fat
5 g saturated fat
30 mg cholesterol
600 mg sodium
25 g carbohydrate
6 g fiber
8 g sugar
18 g protein

Eggplant Lasagna - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

August, 2013

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