Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound eggplant, sliced into ¼ inch rounds
- ½ pound medium fresh mushrooms, cut into ¼ inch slices
- 3 small zucchini, cut lengthwise into ¼-inch slices
- 2 sweet red pepper, cut lengthwise into 6 pieces each
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15 ounce) container reduced-fat ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup egg substitute
- 1 (26 ounce) jar meatless spaghetti sauce
- 12 no-boil lasagna noodles
- 2 cups shredded part-skim mozzarella cheese
- 3 tablespoons minced fresh basil
Directions
Coat two 15" x 10" x 1" baking pans with nonstick cooking spray.
Place eggplant and mushrooms on a prepared pan.
Place the zucchini and red pepper on the second pan.
Combine the oil and garlic; brush over both sides of vegetables.
Sprinkle with salt and pepper.
Bake, uncovered, at 400°F for 15 minutes.
Turn vegetables over.
Bake 15 minutes longer.
Remove eggplant and mushrooms.
Bake zucchini and red pepper 5 – 10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.
Spread about ¼ cup pasta sauce in a 13" x 9" x 2" baking dish coated with nonstick cooking spray.
Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and ⅔ cup mozzarella cheese.
Sprinkle with half of basil.
Repeat layers.
Top with the remaining noodles and pasta sauce.
Cover and bake at 350°F for 40 minutes.
Uncover; sprinkle with remaining cheese.
Bake 5 – 10 minutes longer or until edges are bubbly and cheese is melted.
Let stand for 10 minutes before cutting.