This spin on the layered vegetable lasagna takes advantage of fresh vegetables to create rich, wonderful flavors. Follow it with a dessert of ripe summer fruit.
Ingredients
- 3 eggplants, sliced
- 1½ cups chopped onion
- 1½ tsp. minced garlic
- 2 cups low-fat ricotta cheese
- 1½ cups part-skim mozzarella cheese, grated
- ¾ cup wheat germ
- 1 tsp. oregano
- 1 tsp. basil
- 3 large tomatoes, sliced
Directions
- Preheat oven to 350ºF. Spray cookie sheet with nonstick cooking spray, lay eggplant out on the sheet, and bake until soft (15-20 minutes).
- While eggplant is baking, sauté onions and garlic in a nonstick skillet with a tablespoon of water until soft (5-6 minutes).
- Stir together the cheeses in a small bowl. In a separate bowl, stir together the wheat germ and spices.
- Coat a 13″x9″ baking dish with nonstick cooking spray and create layers of eggplant, onion, cheese, tomato, and wheat germ, making the final layer wheat germ. Bake until heated through and browned on top (25-30 minutes).
Nutrition Facts
12 servings per container
Serving Size 266 g
| Amount per serving | ||
|---|---|---|
| Calories | 175 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 4g | 19% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 2g | ||
| Cholesterol 22mg | 7% | |
| Sodium 140mg | 6% | |
| Total Carbohydrate 19g | 7% | |
| Dietary Fiber 5.5g | 20% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 3g | ||
| Protein 12g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 237.3mg | 20% | |
| Iron 1.2mg | 6% | |
| Potassium 595mg | 15% | |
| Vitamin A 96.5mcg | 10% | |
| Vitamin C 10.9mg | 10% | |
| Vitamin E 1.8mg | 10% | |
| Vitamin K 9.8mcg | 8% | |
| Thiamin 0.2mg | 20% | |
| Riboflavin 0.2mg | 20% | |
| Niacin 4.5mg | 30% | |
| Vitamin B6 0.3mg | 15% | |
| Folate 70.4mcg | 18% | |
| Vitamin B12 0.4mcg | 15% | |
| Biotin 6.1mcg | 20% | |
| Chloride 384mg | 15% | |
| Pantothenate 0.8mg | 15% | |
| Phosphorus 263.9mg | 20% | |
| Iodine 6mcg | 4% | |
| Magnesium 53.7mg | 15% | |
| Zinc 2.3mg | 20% | |
| Selenium 17.1mcg | 30% | |
| Copper 0.2mg | 25% | |
| Manganese 1.4mg | 60% | |
| Chromium 0.3mcg | 0% | |
| Molybdenum 12.7mcg | 30% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Eggplant, Tomatoes, Part Skim Ricotta (pasteurized Whey, Pasteurized Milk, Vinegar, Stabilizer (modified Corn Starch, Guar Gum, Carrageenan), Salt), Onion, Part Skim Mozzarella Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt And Enzymes, Potato Starch, Corn Starch And Calcium Sulfate Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Wheat Germ, Garlic, Oregano, Basil.
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