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    You are in: Home / Recipes / Spinach Eggplant Lasagna Loaf Recipe
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    Spinach Eggplant Lasagna Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    nemokitty's Note:

    This is from Good Housekeeping Magazine January 2012.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with cooking spray.
    2. 2
      Trim eggplant; cut lengthwise into 1/2 inch thick planks. Place on cookie sheet; sprinkle with salt and 1/8 tsp pepper. Roast 12 minutes or until softened and golden. Cool.
    3. 3
      In bowl, mix spinach, ricotta, egg, parmesan and 1/4 tsp pepper.
    4. 4
      Spread 1/2 cup sauce in 9x5 loaf pan. Top with layer of noodles, breaking to fit. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella and top with half of eggplant, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
    5. 5
      Cover pan with foil and put on cookie sheet. Bake 30 minutes. Uncover, top with remaining mozzarella. Bake 15 minutes more till golden brown. Let stand 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Spinach Eggplant Lasagna Loaf

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 503.7
     
    Calories from Fat 233
    46%
    Total Fat 25.9 g
    39%
    Saturated Fat 14.6 g
    73%
    Cholesterol 130.7 mg
    43%
    Sodium 1151.5 mg
    47%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 8.4 g
    33%
    Sugars 12.8 g
    51%
    Protein 38.4 g
    76%

    The following items or measurements are not included:

    no-boil lasagna noodles

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