Eggplant Lasagna

Eggplant Lasagna in imitation of Eggplants, additional supplementary Virgin Olive Oil, Kosher Salt, Black Pepper, Mushrooms, Garlic, Dried Oregano, Marinara, share Skim Ricotta Cheese, Frozen Chopped Spinach, Grated Parmesan, Large Egg, Shredded Part Skim Mozzarella Cheese, blithe Basil

The ingredient of Eggplant Lasagna

1. 2 eggplants large, u2014 sliced lengthwise 3/4-inch thick, approximately 8 slices
2. 3 1/2 tablespoons extra virgin olive oil u2014 estranged
3. 1 1/2 teaspoons kosher salt u2014 separated
4. 1/2 teaspoon black pepper u2014 separated
5. 16 ounces mushrooms sliced cremini, baby bella
6. 3 cloves garlic u2014 minced
7. 1/2 teaspoon dried oregano
8. 24 ounces marinara prepared, style pasta sauce of option substitute u2014 I used a roasted garlic publicize
9. 15 ounces ration skim ricotta cheese
10. 10 ounces frozen chopped spinach u2014 thawed
11. 1/2 cup grated Parmesan u2014 not speaking
12. 1 large egg
13. 1 cup shredded part skim mozzarella cheese u2014 or a blend of mozzarella and provolone
14. 2 tablespoons spacious basil chopped, u2014 thyme, or parsley

The instruction how to make Eggplant Lasagna

Nutritions of Eggplant Lasagna

@type: NutritionInformation
@type: 420 calories
@type: 36 grams
@type: 70 milligrams
@type: 21 grams
@type: 12 grams
@type: 26 grams
@type: 7 grams
@type: 1470 milligrams
@type: 16 grams