Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / No Pasta Vegetable Lasagna Recipe
    Lost? Site Map

    No Pasta Vegetable Lasagna

    No Pasta Vegetable Lasagna. Photo by Boomette

    1/1 Photo of No Pasta Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ratherbeswimmin''s Note:

    In '1,000 Lowfat Recipes' by Terry Blonder Golson; 144 calories, 4g fat

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°.
    2. 2
      Slice the eggplants lengthwise into long, 1/4-inch strips.
    3. 3
      Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
    4. 4
      Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
    5. 5
      You may also grill the vegetable strips.
    6. 6
      Decrease oven temperature to 350°.
    7. 7
      With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
    8. 8
      Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
    9. 9
      Then place a single layer of vegetables on top.
    10. 10
      Evenly spread half the ricotta mixture on top of the vegetables.
    11. 11
      Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
    12. 12
      Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
    13. 13
      Cover with foil and bake for 1 hour.
    14. 14
      Remove the foil for the last 5-10 minutes.

    Ratings & Reviews:

    • on November 07, 2010

      55

      I had a very large eggplant so it was perfect with this recipe. I omitted the salt and pepper. I used 400 g of ricotta. I used green onion instead of chives. I used homemade spaghetti sauce. It's even better than a lasagna with pasta. Thanks ratherbeswimmin :) Made for New Kids on the Block tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for No Pasta Vegetable Lasagna

    Serving Size: 1 (200 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 94.8
     
    Calories from Fat 24
    25%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.4 mg
    0%
    Sodium 578.8 mg
    24%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 9.0 g
    36%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    reduced-fat ricotta cheese

    reduced-fat mozzarella cheese

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites