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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    mandabears's Note:

    This is a combination of my spinach lasagna recipe and the concept of JackieOhNo's idea to use frozen eggplant cutlets and additional tweaking on my part. Thanks JackieOhNo for the brilliant idea.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Spray 13 x 9 pan with cooking spray.
    3. 3
      In a bowl combine spaghetti sauce and undrained tomatoes.
    4. 4
      In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
    5. 5
      Spread a light layer of sauce in bottom of 13 x 9 pan.
    6. 6
      Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
    7. 7
      Repeat layers.
    8. 8
      Top with remaining sauce.
    9. 9
      Cover pan with aluminum foil.
    10. 10
      Bake for 30 minutes.
    11. 11
      Uncover pan and bake for 15 minutes or until mixture is bubbling.
    12. 12
      Let sit for 15 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Spinach Eggplant Parmesan Lasagna

    Serving Size: 1 (332 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.3
     
    Calories from Fat 127
    45%
    Total Fat 14.2 g
    21%
    Saturated Fat 6.4 g
    32%
    Cholesterol 131.6 mg
    43%
    Sodium 763.0 mg
    31%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 4.7 g
    19%
    Sugars 9.7 g
    39%
    Protein 22.6 g
    45%

    The following items or measurements are not included:

    no-boil lasagna noodles

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