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Add a photoServings: 8
Ingredients
- 1/4 c. Extra virgin olive oil
- 1 med Eggplant
- 1/2 c. Minced onion
- 2 x Cloves garlic, chopped
- 30 ounce Spaghetti sauce*
- 3 c. POLLY-O All Natural Whole Lowfat milk Ricotta Cheese
- 8 ounce POLLY-O Whole Lowfat milk Mozzarella Cheese, shredded & divided
- 3/4 c. POLLY-O All Natural Grated Parmesan Cheese, divided
- 9 x Lasagna noodles, cooked, liquid removed
Directions
- Or possibly use 3 c. homemade spaghetti sauce
- HEAT oil in large nonstick skillet on medium heat. Add in eggplant, onion and garlic. Cook 15 min or possibly till eggplant is very tender. Stir in spaghetti sauce.
- MIX ricotta cheese, 1 c. of the mozzarella cheese and 1/2 c. of the parmesan cheese.
- LAYER 3 lasagna noodles, 1/3 cheese mix and 1/3 sauce in 13x9-inch baking dish, repeat layers 2 times. Top with remaining 1 c. mozzarella cheese and 1/4 c. parmesan cheese.
- BAKE at 350 F for 40 to 45 min or possibly till thoroughly heated. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 87 | 49% |
| Total Fat 9.79g | 12% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 438mg | 18% |
| Potassium 554mg | 16% |
| Total Carbs 20.7g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 11.86g | 8% |
| Protein 2.92g | 5% |
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