Nutritional Info

Nutrition Facts

Serving Size 1 (202g)

Calories 331
Calories from Fat 163 (49%)
Amount Per Serving %DIV
Total Fat 18.1g 28%
Saturated Fat 10.8g 54%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 64mg 21%
Sodium 848.3mg 37%
Potassium 322.4mg 7%
Total Carbohydrate 9.2g 3%
Dietary Fiber 2.3g 9%
Sugars 3.5g
Protein 29.9g 60%

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Recipe Description
The rich taste in this meatless, low fat lasagna comes from caponata, a tasty Italian eggplant.  Most supermarkets carry it in the Italian specialties section.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  parmesan cheese, grated
15 Ounce(oz)  caponata (eggplant)
10 Ounce(oz)  frozen chopped spinach, thawed and drained
1/4 Teaspoon(t)  salt
2   large eggs, lightly beaten
3/4 Cup(c)  low fat milk
1/2 Cup(c)  parmesan cheese, grated
1 1/4 Cup(c)  part skim ricotta cheese
6   lasagna noodles
2 Teaspoon(t)  olive oil


Preheat the oven to 400 degrees F.  Cook the noodles according to package directions.  Meanwhile, brush the bottom and sides of a 9 by 5 by 3 inch loaf pan with the olive oil and set aside.  Combine the ricotta and 1/2 cup of the Parmesan cheese with the milk, eggs, and salt in a medium sized bowl.  Drain the noodles well, then lay 2 on the bottom of the pan, trimming off any overhang so that they fit exactly.   Spread 1/3 of the cheese mixture on top of the noodles, followed by 1/2 of the spinach and 1/2 of the caponata.  Add 2 more noodles, again trimming to fit, and repeat the cheese, spinach, and caponata layers.  Top with the remaining 2 noodles, followed by the remaining cheese mixture.  Sprinkle with the 2 tablespoons Parmesan cheese.  Bake, uncovered, for 25 minutes or until set and lightly golden.

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