Serves 12

Nutritional Analysis Per Serving: 

• Calories  = 314
• Total Fat = 4.7g

Amount:

Ingredients:

1 quart

Marinara Sauce

1 ½ cups

Sliced Mushrooms, drained

1 ½ cups

Zucchini, thinly sliced

2 Tbsp.

Fresh Basil, cut in strips

2 Tbsp.

Fresh Oregano, chopped

Dash

Black Pepper, ground

8

Lasagna Noodles, whole wheat

4 1/3 cups

Chickpeas, drained

1/3 cup

Fat Free Sour Cream

1 tsp.

Garlic, minced

2 Tbsp.

Finely Chopped Fresh or Dried Parsley

Recipe Directions:

1. Cut away skin on eggplant.
2. Cut into long strips about 1/3 inch thick.
3. Flour eggplant, dredge in egg substitute, then coat with crumbs.
4. Place breaded eggplant on a sheet tray and bake 7-10 minutes, until golden brown.
5. Mix marinara sauce, sliced mushrooms and zucchini together.
6. In the food processor, mix chickpeas, fat free sour cream, and garlic until smooth. Add parsley.
7. Spray 2-inch ½ size pans with Pam. Layer as follows:
   1. 1 - 1/3 cup sauce
   2. 4 Lasagna Noodles
   3. 1 - ¾ cup Chickpea mixture
   4. Sliced breaded eggplant
   5. 1 - 1/3 cup sauce
   6. 4 Lasagna Noodles
   7. 1 - ¾ cup Chickpea mixture
   8. Sliced breaded eggplant
   9. 1 - 1/3 cup sauce
8. Bake at 300 degrees for approximately 1 ½ hours until 165 degrees internally.
9. Keep hot for service.