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Results 21 - 30 of 57 for lasagna eggplant
In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, ... until hot. Makes 8 servings. Serving Size: 8.
22. LASAGNA ROLLS
Boil lasagna noodles according to package directions, ... Finely chop zucchini, eggplant and spinach. Mix together with ... 5 minutes before serving.
Sauté all vegetable ingredients in the olive oil. Mix the egg, ricotta cheese and parsley in a small bowl. You can always add more veggies ...
Preheat oven to 350°F. Spray 11x15-inch pan with non-stick cooking spray (Pam). In a saucepan, sauté mushrooms in butter and olive oil. In ...
Cook noodles, set aside. Sauté ... mushrooms, zucchini and eggplant. Cook until tender, stirring ... minutes, uncover, bake another 20 minutes.
26. EGGPLANT LASAGNA
Pare eggplant. Slice 1/4 inch thick. ... towels. Coat the bottom of 13x5 inch baking dish with sauce; put a layer of eggplant and then more sauce.
Start boiling water for noodles, ... a layer of lasagna noodles, then spread the Ricotta/egg ... Bake at about 375-400 degrees for about one hour.
Saute onion and garlic in ... mixture aside. Cook lasagna according to package directions, reducing ... 6 servings. (245 calories per serving)
Defrost spinach, drain as much ... as possible. Cut eggplant in rounds thinly sliced, lay ... 2 hours. Cook lasagna noodles until tender. Mix cottage ... changed a brown color.
Saute onion and garlic in ... mixture aside. Cook lasagna according to package directions, reducing ... 6 servings (245 calories per serving).
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