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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 338.4
  • Total Fat: 18.7 g
  • Cholesterol: 35.9 mg
  • Sodium: 925.4 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 19.6 g

View full nutritional breakdown of Eggplant/Zucchini/Summer Squash Lasagna calories by ingredient
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Eggplant/Zucchini/Summer Squash Lasagna

Submitted by: NANCYANNE1956

Introduction

My husband & father-in-law love lasagna, but both are diabetic. I was looking for a way to give them a food they love with more good for you carbs. Freezes well, if you have vegetable from your garden to use up My husband & father-in-law love lasagna, but both are diabetic. I was looking for a way to give them a food they love with more good for you carbs. Freezes well, if you have vegetable from your garden to use up
Number of Servings: 8

Ingredients

    Eggplant, Zucchini, Summer Squash - enough to fill the pan
    Home made or jar marinara - enough to cover
    Mozzarella Cheese
    Provolone Cheese
    Ricotta Cheese
    Bread Crumbs (optional)

Directions

Lightly coat the bottom of a 9 x 13 baking dish with Olive Oil.
Thinly slice the Eggplant, Zucchini, Squash. Layer the vegetables in the baking dish, with a thin layer of cheese between the layers. Sprinkle Bread Crumbs between each layer, if desired.

With oven at 350 degrees, bake until vegetable are tender and excess liquid had evaporated.

Number of Servings: 8

Recipe submitted by SparkPeople user NANCYANNE1956.






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