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12Ingredients
2Hours
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. eggplant (medium size)
- 8 oz. lasagna noodles (12 noodles)
- 15 oz. ricotta cheese
- 1 egg
- 4 cups marinara sauce
- 1 cup shredded mozzarella (cheese, or blend)
- 1/2 cup Parmesan cheese (grated)
- 2 Tbsp. basil (fresh, chopped)
- 3 cloves garlic (small or 2 big ones)
- 1 tsp. italian seasoning
- 1/2 tsp. salt (or more to taste)
- freshly ground black pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol95mg32% |
Sodium1220mg51% |
Potassium830mg24% |
Protein20g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber8g32% |
Sugars17g |
Vitamin A40% |
Vitamin C10% |
Calcium40% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Cyndee a year ago
Should peel eggplant. I thought of doing it but all the reviews convinced me it would be ok. It was not. Would not make this again. Froze what was left after removing all the eggplant. I had high expectations.
Sheryl 4 years ago
Turned out great! Super easy to assemble and cooking was easy too, family loved it, will make it again!
Candace W 5 years ago
Great recipe! I left out the eggs and parmesan cheese and it still tasted great. Also, I did not rinse the salt off my eggplant slices. I seasoned them with himalayan salt and other veggie seasonings. Only complaint is the edges of the eggplant weren't as soft as I would have liked for some reason but it wasn't super noticeable.