Eggplant Lasagna Casserole
Substituting eggplant for lasagna noodles makes this vegetable lasagna light and we’ve made it tastier than ever! We’ve layered eggplant with a creamy three-cheese blend of ricotta, mozzarella and Parmesan and have smothered it in a rich marinara sauce. To complete this dish we’ve added a side of fresh seasoned broccoli florets.
Nutrition
value per serving
-
Calories
-
g
Protein -
g
Total Fat -
g
Carbs
Ingredients
Eggplant: Eggplant. Broccoli: Broccoli, Extra Virgin Olive Oil, Sea Salt. Marinara: Tomatoes (vine-ripened tomatoes, tomato puree, citric acid), Tomato Puree (vine-ripened tomatoes, salt, citric acid), Water, Tomato Paste (tomatoes, citric acid), Onion, Carrots, Parmesan (pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose), Garlic, Vegetable Base (tomato, mushroom, onion, carrot, celery, salt, natural flavor), Basil, Extra Virgin Olive Oil, Sea Salt, Xanthan Gum, Oregano, Crushed Red Pepper. Cheese Mixture: Part Skim Ricotta (pasteurized part skim milk, whey, cream, vinegar, salt), Part-Skim Mozzarella (pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose), Eggs (whole eggs, citric acid), Parmesan (pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose), Xanthan Gum, Parsley, Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil). Garnish: Parmesan (pasteurized cow’s milk, rennet, salt). CONTAINS: EGG & MILK.