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Ingredientes
- 500 grams of cooked lasagna pasta
- 2 cups of diced eggplants
- 1/2 cup of olive oil
- 1/2 cup of extra virgin olive oil
- 1/3 cup of minced garlic
- 1 cup of chopped onions
- 2 tsp of dried oregano leaves
- 3 cups of spinach leaves, washed
- 2 cups of sliced button mushrooms
- 1 tbsp of salt
- 1/4 tsp of pepper
- 2 cups of heavy cream
- 1 pack of pasta sauce (recommended: Clara Ole Chunky Tomato Sauce with Three-Cheese)
- 1/2 cup of mozzarella cheese
- 1/4 cup of parmesan cheese
Direcciones
- Pre-heat oven to 350F. In a pan heat olive oil and saute eggplant until almost cooked for about 3 minutes then set aside to cool.
- Using the same pan, saute garlic, onions, and oregano in olive oil. Add spinach and cook until wilted, then add mushrooms, salt and pepper. Cook for 30 seconds, pour in cream then bring to a quick boil then set aside.
- Prepare baking dish (2 pcs of 9x13 or 4 pcs of 8x8 sizes). Carefully lay lasagna noodles on the base. Top with about 3/4 cup of the Clara Ole Chunky Tomato with Three-Cheese pasta sauce and 1/3 cup of creamed spinach. Sprinkle some sauteed eggplants and mozzarella cheese. Repeat the procedure until several layers are made.
- Top with parmesan or quick melting cheese and then bake for 15 minutes or until the cheese turns slightly brown. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 429 | |
| Calories from Fat 246 | 57% |
| Total Fat 27.94g | 35% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 698mg | 29% |
| Potassium 239mg | 7% |
| Total Carbs 36.57g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.96g | 2% |
| Protein 8.69g | 14% |
