Summertime Zuccini & Eggplant lasagna

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 3
Ingredients
Onions, raw, 1 small slicedGarlic, 1 clove choppedEggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)*zuccini, 1.5 servingValbreso Feta (Light feta cheese), 40 gram(s) kraft 2% mozarella shredded cheese 1/4c, 1 serving*Coliflower Cooked (1 Cup, 0.66 cup1 tsp dried oregano1/2 tsp dried basil
Directions
- spray a baking sheet and assort eggplant, zucchini slices, back for 30 min.
- in a nonstick pan spray cooking oil and cook onions until tender and then add garlic and cook for another 2 minutes, remove pan and add feta cheese and mix.

- spray a baking pan and assort zucchini, coliflwer cover with cheese mix spray the oregano, then assort eggplant slices and cover with mozarella cheese and spray basil

- bake for around 30 minutes.
- serve hot.

Serving Size: makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user SAROONA2.

Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 178.9
  • Total Fat: 2.8 g
  • Cholesterol: 40.9 mg
  • Sodium: 88.2 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 8.1 g

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