Nutritional Info

Nutrition Facts

Serving Size 1 (219g)

Calories 255
Calories from Fat 143 (56%)
Amount Per Serving %DIV
Total Fat 15.9g 24%
Saturated Fat 10.2g 51%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 54.4mg 18%
Sodium 337.9mg 15%
Potassium 230mg 5%
Total Carbohydrate 15.9g 5%
Dietary Fiber 0.1g 0%
Sugars 0.8g
Protein 10.4g 21%

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Recipe Description
For people with wheat allergies, or for a buffet meal where many pasta dishes are being served, a lasagna made without pasta makes an excellent serving choice.  
Prep time
20 min
Cook time
1 hr 15 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  parmesan cheese, grated
1 Cup(c)  reduced fat mozzarella, shredded
2 Cup(c)  tomato sauce
1 Tablespoon(T)  fresh chives, minced
1   egg white
1 Pound(lb)  reduced fat ricotta, divided
1/2 Teaspoon(t)  pepper, freshly ground, divided
1 Teaspoon(t)  kosher salt, divided
2   eggplants


Preheat the oven to 425 degrees F. Slice the eggplants lengthwise into long, 1/4 inch strips. Use 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper to season both sides. Place the strips on a nonstick or greased baking sheet. Bake for 5 to 7 minutes on each side. You also may grill the vegetable strips. Reduce the oven temperature to 350° F. With a fork, mix together the ricotta, egg white, chives and remaining salt and pepper. Spread 1 1/2 cups of the tomato sauce on the bottom of an oblong dish, about 9 by 13 inches. Then place a single layer of vegetables on top. Evenly spread half the ricotta mixture on top of the vegetables. Place another layer of vegetables on that, the remaining ricotta and top with the remaining vegetables. Cover with the remaining tomato sauce, then evenly distribute the mozzarella and Parmesan on top. Cover with foil and bake for 1 hour. Remove the foil for the last 5 to 10 minutes.

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