Eggplant Parmesan Lasagna (Women's Health Online Magazine/Pinterest) Recipe

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Eggplant Parmesan Lasagna (Women's Health Online Magazine/Pinterest)
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Ingredients
7
Count
Nutrition
990
Calories
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Ingredients:

  • 1 jar cabarnet marinara sauce
  • 1 box(es) lasagna noodles
  • 1/3 cup basil

Directions:

  1. Eggplant Parmesan Lasagna
  2. Tsp olive oil, divided
  3. Eggplant (about 1 lb), sliced crosswise into 1/4-inch-thick rounds
  4. Jar (26 oz) cabernet marinara sauce
  5. Uncooked whole-wheat lasagna noodles
  6. Cup part-skim ricotta cheese
  7. Log (3.5 oz) soft goat cheese, room temperature
  8. /3 cup chopped fresh basil, divided
  9. /4 tsp crushed red pepper flakes
  10. /4 cup shredded Parmesan cheese
  11. Preheat oven to 450°F. Line a baking sheet with foil and brush with 1/2 teaspoon oil; spread eggplant in a single layer on baking sheet and roast for 15 minutes. Remove from oven; pull up foil and seal edges to close. Let stand 15 minutes to allow eggplant to steam until tender.
  12. Meanwhile, rub an 8-inch square baking dish with remaining 1/2 teaspoon oil. Combine marinara with 1/2 cup water. Spread 1/2 cup sauce mixture in baking dish. Place 2 noodles on top of sauce. You'll need to break noodles to fit and form three rows, but don't worry about making perfect pieces. Break off a third of each noodle to form the extra row.
  13. Combine ricotta, goat cheese, 3 tablespoons basil, and pepper flakes. Dollop half of cheese mixture onto noodles, spreading carefully to cover. Top with half of eggplant slices and 3/4 cup sauce mixture. Repeat layers, beginning and ending with noodles each time.
  14. Top noodles with remaining sauce mixture, spreading to cover edges. Cover baking dish with foil and bake at 450°F for 45 minutes or until noodles are tender and mixture is bubbly.
  15. Uncover and top with Parmesan cheese and remaining basil; continue cooking 5 minutes or until cheese melts. Let stand 10 minutes before slicing and serving.
  16. Makes 4 servings. Per serving: 438 cal, 15 g fat (7.7 g sat), 54 g carbs, 784 mg sodium, 10 g fiber, 23 g protein
  17. ~reference Women's Health Magazine copied-directly from that website!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.73 Kcal (4144 kJ)
Calories from fat 598.77 Kcal
% Daily Value*
Total Fat 66.53g 102%
Cholesterol 150.74mg 50%
Sodium 1506.18mg 63%
Potassium 1364.68mg 29%
Total Carbs 36.21g 12%
Sugars 18.69g 75%
Dietary Fiber 13.9g 56%
Protein 64.11g 128%
Vitamin C 10.6mg 18%
Iron 0.6mg 3%
Calcium 1004.6mg 100%
Amount Per 100 g
Calories 116.67 Kcal (488 kJ)
Calories from fat 70.58 Kcal
% Daily Value*
Total Fat 7.84g 102%
Cholesterol 17.77mg 50%
Sodium 177.55mg 63%
Potassium 160.87mg 29%
Total Carbs 4.27g 12%
Sugars 2.2g 75%
Dietary Fiber 1.64g 56%
Protein 7.56g 128%
Vitamin C 1.2mg 18%
Iron 0.1mg 3%
Calcium 118.4mg 100%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.5
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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