Summertime Zuccini & Eggplant lasagna
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
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
- 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.
- 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.
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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