• prep: 15 min
  • cook: 1 hr 15 min
  • total: 1 hr 30 min
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  • servings:
  • Summary

    Vegetarian lasagna dish made with polenta instead of noodles and eggplant and mushrooms for additional veggie goodness.

    Ingredients

    • 1 large eggplant, sliced into rounds about ¼ inch thick
    • 1 (16 ounce) container ricotta cheese
    • ¼ cup Parmesan cheese
    • 1 egg
    • 16 ounces sliced mushrooms
    • 1 (24 ounce) jar marinara sauce
    • 1 (18 ounce) tube prepared polenta, sliced into rounds about ¼ inch thick
    • 16 ounces shredded mozzarella cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 287 % Daily Value *
    • Total Fat: 18 g 28.44%
    • Saturated Fat: 10 g 48.04%
    • Trans Fat: 0 g %
    • Cholesterol: 40 mg 13.19%
    • Sodium: 601 mg 25.04%
    • Calcium: 457 mg 45.68%
    • Potassium: 205 mg 5.85%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.81%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 2 g 6.23%
    • Sugar: 2 g
    • Protein: 22 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.82%
    • Vitamin C 2.09%
    • Vitamin D 1.12%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy2 c
    • MyPlate - Protein Total0 oz-eq

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