Directions:
- Directions:.
- Trim off the ends of eggplant and cut into very thin slices. Spray a nonstick pan with cooking oil and brown eggplant slices over medium heat. Set aside. In the same pan, add chopped onions and cook, stirring frequently for about 3 to 5 minutes. Add sliced mushrooms and continue to cook until mushrooms are tender. Preheat oven to 350 degrees F (180 degrees C). Spoon 1/3 cup (80 ml) tomato sauce into 11X 7-inch (80 cm X 18 cm) baking dish. Add first layer of uncooked lasagna noodles and cover with a layer of ricotta, mushroom mixture, mozzarella cheese, eggplant slices. Repeat to make three layers and finish with sauce and Parmesan cheese. Cover and bake for 40 minutes. Let stand at least ten minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.75 Kcal (535 kJ) | ||
| Calories from fat | 56.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 10% | |
|---|---|---|---|
| Cholesterol | 19.92mg | 7% | |
| Sodium | 158.11mg | 7% | |
| Potassium | 382.98mg | 8% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 9.81g | 20% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 218.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 73.09 Kcal (306 kJ) | ||
| Calories from fat | 32.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 10% | |
|---|---|---|---|
| Cholesterol | 11.4mg | 7% | |
| Sodium | 90.46mg | 7% | |
| Potassium | 219.12mg | 8% | |
| Total Carbs | 4.91g | 3% | |
| Sugars | 2.34g | 16% | |
| Dietary Fiber | 1.46g | 10% | |
| Protein | 5.61g | 20% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 124.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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