Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
9
Low
Nutrition per serving
Calories167.6 kcal (8%)
Total Fat5.8 g (8%)
Carbs23.3 g (9%)
Sugars8.8 g (10%)
Protein7.9 g (16%)
Sodium218.4 mg (11%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
-cut the eggplant to 10 thin slices and bake in the oven for 13-15 minutes.
Cutting Board
Knife
OvenPreheat
eggplant10 slicesStep 2
-put the oil in a deep pan and cook the garlic & onion, then add the tomatoe paste and canned peeled tomatoes, for last add the onion soup powder with water, salt & pepper and seasoning of choice.
Pan
water½ cup
tomato paste400 grams
can tomatoes400 grams
cooking oil
onion1 
cloves of garlic2 
onion soup powder1 teaspoonStep 3
-mix the egg with the cottage cheese and some cooking cream (put the amount you like), and then add some salt and mix till combined.
egg1 
cooking creamStep 4
-put some olive oil in the lasagna mold, and for the placing all the things together here is the pattern:
1. Add the tomatoes sauce on the mold.
2. putting 3 lasagna “leaves” on the sauce.
3. Add some basil leaves and eggplant slices.
4. On top of all that add yen cheese sauce we made.
5. Repeat 2 more times.💕
Step 5
-put in the oven 180c for 40 minutes covered with aluminum foil, then add the slices of cheese and scatter them on top for 10 more minutes in the oven
OvenPreheat
slices cheese2 Notes
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