![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
1 1/4 ld. eggplant peeled & cut in 1/4″ thick rounds 1/2 c. +2 T. grated Parmesan cheese 2 boxes (10 oz. each frozen chopped spinach, thawed & squeezed dry 1 16 oz. part-skim ricotta cheese 1 container 16 oz lo-fat cottage 3 large eggs (I used eggbeaters) 1 jar (about 26 oz.) spaghetti sauce 1/2 package (16 oz.) lasagna noodles, cooked, drained, and cooled 16 oz. mozzarella cheese, cut crosswise into 15 slices. Have a 13x9x2″ baking dish ready Coat a non stick skillet with Pam. Cook eggplant (in batches) over medium heat 4 min. per side, or until golden and tender. Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the eggs until well blended. Spread 1 c. sauce evenly over bottom of dish. Place 3 noodles lengthwise on top. Cover with half the spinach mixture, then half the eggplant, and 5 slices mozzarella cheese. Repeat for second layer. Top with remaining noodles, overlapping to cover, then remaining sauce and mozzarella. Sprinkle with remaining 2 T. Parmesan Bake 1 hour in preheated 350F. oven or until bubbling and lightly brown around edges. Let stand 15 minutes before cutting in 12 pieces. Source: Christ Hospital Colesterol Center (originally in Woman’s Day magazine for 11/01/94 Makes: 2 servings. Nutritional Analysis: 389 cal 18 g. fat 101 g. chol Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2021 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |