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    You are in: Home / Recipes / Eggplant (Aubergine) Lasagna Recipe
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    Eggplant (Aubergine) Lasagna

    Eggplant (Aubergine) Lasagna. Photo by *Parsley*

    1/2 Photos of Eggplant (Aubergine) Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Chef #166853's Note:

    Filling, healthy, tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook lasagna noodles while that's boiling,.
    2. 2
      Brown eggplant slices; set aside.
    3. 3
      Saute onions and mushrooms in same skillet.
    4. 4
      In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
    5. 5
      Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
    6. 6
      Cover and bake about 30 to 40 minutes at 350 until heated through.

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    Ratings & Reviews:

    • on February 27, 2008

      45

      A great way to use eggplant. This is a great lasagna, but in my opinion, many of the amounts need to be corrected. Eight oz of ricotta and 4 oz (that's ONLY 1 cup for THREE layers) of mozzarella wouldn't be enough, so I doubled the ricotta and pretty much tripled the mozzarella. I also doubled the amount of spaghetti sauce. I added garlic to my sauce as well. This woked great with the oven-ready lasagna noodles (with doubling the sauce of course). I covered and baked this at 375 for 45 minutes as on the noodle package. Then I uncovered it and baked 15 minutes more. Awesome and different lasagna! I'll make this again the same way. Thanx for sharing.

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    Nutritional Facts for Eggplant (Aubergine) Lasagna

    Serving Size: 1 (255 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.3
     
    Calories from Fat 89
    31%
    Total Fat 9.9 g
    15%
    Saturated Fat 4.2 g
    21%
    Cholesterol 22.1 mg
    7%
    Sodium 440.8 mg
    18%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 9.2 g
    36%
    Protein 14.4 g
    28%

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