Lasagna without pasta with eggplant

Health information

Good source of calcium, Low salt, High-fiber, without egg, Vegetarian

Ingredients

1 eggplant cut into thin rounds
4 cups spaghetti sauce of your choice 1 l
1 cup coarsely chopped spinach medley or 250 ml
2 cups cheese of your choice 500 ml

Nutritional value

For 1/8 of the lasagna
Amount% Daily Value
250 calories
Fat 11 g 17%
     saturated 4 g
     0 g trans + 21%
     2 g polyunsaturated
        Omega 6 1.5 g
        Omega-3 0.1 g
     Monounsaturated 3 g
15 mg cholesterol
Sodium 580 mg 24%
Carbohydrates 28 g 9%
     Fibers 5 g 35%
     Sugars 3 g
Protein 10 g
Vitamin A 25%
Vitamin C 30%
Calcium 20%
Iron 8%
6% phosphorus

Tips

• disgorge Eggplant Cut the eggplant into thin slices about 1 cm (1/2 inch). Spread on a plate and sprinkle generously with salt. Let stand 30 minutes. Turn the slices and sprinkle again with salt and let stand 30 minutes extra. Then rinse with cold water and wipe dry to remove any excess water. 

Baked Preheat 

• oven to 400 ° F (200 ° C). Lightly coat the eggplant slices with oil and place on a baking sheet. Bake on the top rack for about 4 minutes on each side. 

On the stove

• in a pan, brown the eggplant slices in oil. Then drop them on absorbent paper.

Preparation

• Put a little sauce in the bottom of a rectangular dish.
• Add a row of eggplant slices, a row of sauce, some cheese, a row of Macedonia or spinach, a final rank and rank eggplant sauce.
• Cover remaining cheese.
• Bake at 325 ° F (165 ° C) for about 50 minutes.
• If you want to disgorge or cook eggplant before assembling the lasagna, see the Tips tab.

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Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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