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Eggplant Lasagna Florentine
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Eggplant Lasagna Florentine

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 medium eggplants, peeled and sliced vertically about 1/4 inch
Garlic salt
1 box (10 oz.) frozen spinach
1 box whole mushrooms, diced
1/4 cup olive oil
2 tsp minced garlic
1 pkg part skim ricotta cheese
2 medium eggs
1 jar (15 oz.) spaghetti sauce
1 bag (8 oz.) shredded mozzarella cheese
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Let's Make It
1
Preheat oven to 350 degrees F. Spray both sides of eggplant slices with olive oil spray and sprinkle with garlic salt. Broil 3-5 minutes on each side or until tender.
2
Prepare spinach according to package directions. Drain and set aside. Sautee diced mushrooms in olive oil and minced garlic. Mix mushrooms, spinach, ricotta cheese, and eggs.
3
Layer eggplant, cheese mixture, 1/2 spaghetti sauce, and 1/2 mozzarella cheese. Repeat layer. Cover with foil.
4
Bake for 30 minutes. Remove foil. Bake for 20 more minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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