Eggplant Lasagna

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filed under Main Dishes

Main Dishes
 
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 291 (15% DV)
Fat: 14g (22% DV)
Carbohydrates: 22g (7% DV)
Protein: 20g (41% DV)
Ingredients:  Makes 8 servings (8 pieces)

Tip: For nutritional information on all the ingredients in Eggplant Lasagna just click on each ingredient name. Then adjust the serving size for any Eggplant Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Cut spaghetti squash in half or quarters
2
Place squash in baking dish with 1/4 inch water
3
bake squash for 45 minutes at 400 degees
4
While baking prepare other veggies and cheese
5
slice eggplant across into 1/4 in. disks
6
slice or dice zucchine into small, marble size chunks
7
grate mozzarella cheese
8
grate reggiano cheese
9
saute sausage then slice or crumble
10
Remove squash from oven and scrap insides out with a fork
11
In large baking dish spread 1/4 c. diced tomatoes and juice across bottom of dish
12
put in a layer of the largest eggplant disks
13
Lay a thin layer of mozzarella cheese (reserve enough to generously cover the top)
14
smooth the spaghetti squash over the eggplant and cheese
15
pour on a layer of diced tomatoes
16
add layer of sausage
17
completely cover with rest of mozzarela
18
sprinkle reggiano cheese over top
19
Bake at 400 degees for 30-40 minutes
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