Eggplant 'Lasagna'

By Ragu
More from this source
Ragu
Nutrition per serving    (USDA % daily values)
CAL
590
FAT
93%
CHOL
55%
SOD
75%

Comments

Add a comment

Ingredients for 4 servings

2 Tbsp. olive oil

1 medium eggplant, cut lengthwise into 9 slices

1 cup canned rinsed and drained chick peas [or garbanzo beans]

2 large portobello mushrooms, halved and cut into 1/2-inch-thick slices

1 large red bell pepper, sliced

1 medium onion, sliced

1 container (16 oz.) part-skim ricotta cheese

1 egg, slightly beaten

1 clove garlic, finely chopped

2 cups RaguĀ® Chunky Pasta Sauce

1 cup shredded part-skim mozzarella cheese (about 4 oz.)

2 Tbsp. grated Parmesan cheese

You might also like

Eggplant And Pine Nut Rolled Lasagna
Vegan YumYum
Roasted-Vegetable Lasagna
Martha Stewart
Super Skinny Eggplant Lasagna
The Skinny
Roasted Vegetable Lasagne
Pamela Salzman
Roasted Eggplant And Portobello Mushroom Lasagna
Foodess
Naptime Courtship Eggplant And Prosciutto Lasagna
The Naptime Chef
Vegan Rustic Bread, Eggplant & Spinach Lasagna
Cheeky Kitchen
Cheesy All-Vegetable Lasagna
The Kitchn
Rustic Bread & Eggplant Lasagna
Vegan YumYum
Weight Watchers No-Noodle Vegetable Lasagna
The Dr. Oz Show