Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 411 grams diced tomatoes (drained); 1 large eggplant (peeled and cut into 1 inch pieces); 1 teaspoon minced garlic; 340 grams low fat cottage cheese; 59 milliliters olive oil; 1 medium onion (sliced); 473 milliliters part-skim mozzarella cheese; 340 grams roasted red peppers (cut in 1/2, Mancini brand perferred); 723 grams spaghetti sauce; 6 whole wheat lasagna noodles

Need a vegetarian main course? Eggplant Lasagna could be an amazing recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 12g of fat, and a total of 230 calories. This recipe serves 8. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. Head to the store and pick up onion, part-skim mozzarella cheese, garlic, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.