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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.0
  • Total Fat: 5.5 g
  • Cholesterol: 16.4 mg
  • Sodium: 501.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.1 g

View full nutritional breakdown of Zucchini Eggplant Lasagna calories by ingredient
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Zucchini Eggplant Lasagna

Submitted by: COURT811


Number of Servings: 12

Ingredients

    1 large eggplant, cut crosswise into 1/4-inch-thick slices
    3/4 teaspoon salt, divided
    2 teaspoons olive oil
    3/4 cup chopped onion (about 1 medium onion)
    3 garlic cloves, chopped
    3/4 teaspoon freshly ground black pepper, divided
    1/2 teaspoon chopped fresh oregano
    1/8 teaspoon ground red pepper
    1 (28-ounce) can crushed tomatoes
    1 cup fresh basil leaves, chopped
    1 cup (8 ounces) part-skim ricotta cheese
    Cooking spray
    1 (8-ounce) package precooked lasagna noodles
    2 medium zucchini, cut into 1/4-inch-thick slices
    2 cups shredded part-skim mozzarella cheese


Directions

1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

3. Heat cooking spray in a large skillet over medium-high heat. Add mushrooms, onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.



Number of Servings: 12

Recipe submitted by SparkPeople user COURT811.






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