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Рецепт Aubergine And Spinach Lasagna

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Ингредиенты

Cost per recipe $4.66 view details
  • 1 pkt (10 ounce) of frzn spinach, thawed and liquid removed
  • 1 med Aubergine, sliced thinly lengthwise
  • 1 x egg">Egg or possibly egg">egg white
  • 1 c. Lowfat ricotta cheese
  • 1/4 c. Feta cheese
  • 2 Tbsp. Shredded parmesan (optional)
  • 16 ounce Tomato sauce (no salt added) Garlic, basil, pepper, italian spices

Инструкции

  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 possibly 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 c. of spinach mix on top and spread out to cover aubergine. Repeat layers, ending with spinach till 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 min, till a knife cuts through easily, indicating which the aubergine is cooked.
  3. Let rest about 5 min before serving. 4 large or possibly 6 small servings.
  4. Please allow two to five days for your submission to appear.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1118g
Calories 722  
Calories from Fat 338 47%
Total Fat 37.92g 47%
Saturated Fat 23.85g 95%
Trans Fat 0.0g  
Cholesterol 141mg 47%
Sodium 3228mg 135%
Potassium 2671mg 76%
Total Carbs 57.49g 15%
Dietary Fiber 19.4g 65%
Sugars 30.24g 20%
Protein 46.7g 75%
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