Noodleless Eggplant Spinach Lasagna

Submitted by roley44

"Only 230 Calories per serving!"

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 8

ingredients

• cooking spray
• 4.92 ml olive oil
• 1 large onion, chopped
• 236.59 ml sliced mushrooms
• 3 minced garlic cloves
• 793.78 g Italian-style diced tomatoes
• 14.79 ml dried Italian seasoning
• sugar
• 226.79 g shredded mozzarella cheese, part-skim
• 453.59 g fat-free ricotta cheese or 453.59 g fat-free cottage cheese
• 118.29 ml shredded parmesan cheese
• 1 eggplant, sliced lengthwise
• 283.49 g fresh spinach
• 59.14 ml egg substitute

directions

1. Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray.
2. In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 minutes Add mushrooms, saute until tender, about 3 minutes Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
3. In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
4. Bake for 45 minutes. Let stand for 10 minutes before serving.
5. Substitution: Use zucchini instead of eggplant.