Specific Dishes
Eggplant Zucchini Spinach Lasagna
Prep Time
25 min
Cook Time
45 min
Servings
8
Calories
280
Quick and flavorful vegetable lasagna. Even better the next day and freezes well!
Ingredients
1 large eggplant, sliced
1 zucchini, sliced
1 bunch fresh spinach (or box frozen)
1 large purple onion, chopped coarse
Garlic to taste
Italian mixed seasoning
1/2 cup vegetable broth
1 box spinach lasagna noodles
1 jar fat-free marinara (roasted pepper basil is great)
Soy cheese, grated, to taste
Instructions
1. Boil lasagna noodles until tender.
2. Meanwhile, simmer chopped onion and garlic in vegetable broth until tender.
3. Add Italian seasoning, salt and pepper. Add marinara and blend.
4. Slice eggplant and zucchini into 1/2" slices.
5. Wash and chop spinach into 1/2" strips.
6. Spray large pyrex pan with butter-flavored spray.
7. Layer: sauce, noodles, soy cheese, sliced vegetables.
8. Repeat: sauce, noodles, soy cheese, vegetables.
9. Top with sauce and soy cheese.
10. Bake at 300°F for 45 minutes.
11. Let set a few minutes before serving.
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Nutrition Facts
Per Serving (8 servings)| Calories | 280 |
| Protein | 12,00 g |
| Carbohydrates | 52,00 g |
| Fat | 2,00 g |
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