Specific Dishes
Eggplant-Potato-Garlic Lasagna
Prep Time
45 min
Cook Time
110 min
Servings
10
Calories
350
Unique lasagna with garlicky mashed potato layers and oven-steamed eggplant. Zero added fat!
Ingredients
1 large eggplant (1 1/2 lbs), sliced into 1/2-inch rounds
2 lbs russet potatoes (about 7 medium)
6 cloves garlic
2 large green bell peppers, seeded and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups marinara sauce
16 oz lasagna noodles
3 cups grated fat-free mozzarella
Nonstick cooking spray
Instructions
Oven-steam eggplant:
1. Preheat oven to 350°F. Layer eggplant between wax paper on baking pan. Cover with foil, seal. Bake 45 minutes. Cool 10 minutes.
Mashed potatoes:
2. Peel and cut potatoes into eighths. Boil with garlic in salted water 20 minutes. Save cooking water.
3. Mash potatoes with garlic, beating in 1/2-3/4 cup reserved water. Season.
Sauté peppers:
4. Cook bell peppers in sprayed nonstick skillet until soft.
Assemble:
5. Spray 9x14x2" pan. Add light layer of sauce.
6. Spread 4 noodles with 1 cup mashed potatoes. Layer in pan.
7. Top with eggplant, sauce, cheese. Repeat layers.
8. Top with noodles, remaining potatoes, sauce, cheese.
9. Cover with sprayed foil. Bake 45 minutes. Uncover, bake 20-30 more minutes.
10. Rest 15 minutes before slicing.
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Nutrition Facts
Per Serving (10 servings)| Calories | 350 |
| Protein | 18,00 g |
| Carbohydrates | 65,00 g |
| Fat | 2,00 g |
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