Italian Vegetable Casserole Recipe
Welcome to November! Many of us are starting to get ready for the holidays with busier schedules and more tasks on the “to-do” list. Yikes! With that in mind Tammie and I decided to focus on casseroles this month. What better way to save a little time than to make a complete meal, pop it in the oven and move on to another project while it’s cooking? And hopefully, if there are some leftovers you can fix a plate the next night too!
Ingredients
- 1 large eggplant
- 2 teaspoons salt
- 1 pound Rotini pasta
- 1 teaspoon salt
- 1 pound whole mushrooms
- 2 medium onions
- 1 pound mozzarella
- 2 26.5 ounce cans of spaghetti sauce
Directions
- 1. Peel eggplant and cut into ½” cubes.
- 2. Sprinkle with the 2 teaspoons of salt, mix and let sit to tenderize. Drain after 1 hour.
- 3. Meanwhile cook pasta in 1 teaspoon of salt. Only cook until “al dente” doneness (slightly undercooked).
- 4. Wash mushrooms, trim hard ends off of stems and cut into quarters.
- 5. Peel onions and cut into eighths. Separate layers.
- 6. Slice mozzarella in enough slices to cover when casserole is assembled and placed in a lasagna pan.
- 7. Drain pasta.
- 8. Spread pasta in a lasagna pan.
- 9. Mix the vegetables and spaghetti sauce and top the pasta.
- 10. Place cheese slices evenly over the vegetables.
- 11. Top with foil, “tenting” the foil so that it doesn’t rest on the cheese.
- 12. Bake at 375 for 45 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 8 servings | |
| Calories 513 | |
| Calories from Fat 149 | 29% |
| Total Fat 16.91g | 21% |
| Saturated Fat 8.46g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1705mg | 71% |
| Potassium 849mg | 24% |
| Total Carbs 66.09g | 18% |
| Dietary Fiber 7.3g | 24% |
| Sugars 15.26g | 10% |
| Protein 24.44g | 39% |
