Spinach Eggplant Lasagna Recipes
SPINACH EGGPLANT LASAGNA
A low carb spinach eggplant lasagna
Provided by Angela Coleby
Categories Main Course Vegetarian
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/375F degrees.
- Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
- With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
- Set aside.
- In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
- Put a layer of the eggplant at the bottom of a greased baking dish.
- Spread some of the spinach mixture over the aubergine and cover in a layer.
- Cover this layer with a few spoons of low carb marinara sauce
- Repeat the layers until used up.
- Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
- Eat and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 11 g, Protein 11 g, Fat 24 g, Fiber 4 g
SPINACH EGGPLANT PARMESAN LASAGNA
This is a combination of my spinach lasagna recipe and the concept of JackieOhNo's idea to use frozen eggplant cutlets and additional tweaking on my part. Thanks JackieOhNo for the brilliant idea.
Provided by mandabears
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray 13 x 9 pan with cooking spray.
- In a bowl combine spaghetti sauce and undrained tomatoes.
- In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
- Spread a light layer of sauce in bottom of 13 x 9 pan.
- Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
- Repeat layers.
- Top with remaining sauce.
- Cover pan with aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for 15 minutes or until mixture is bubbling.
- Let sit for 15 minutes before serving.
Nutrition Facts : Calories 282.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 131.6, Sodium 763, Carbohydrate 16.9, Fiber 4.8, Sugar 9.8, Protein 22.6
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