Mediterranean Zucchini Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. extra virgin olive oil2 Tbsp. all purpose flour1/4 onion, minced1.5 cups fat free milk1/4 tsp salt2.75 oz crumbled reduced fat feta (flavored if available), divided16 oz. 2% cottage cheese1 large egg.75 c yellow (red is fine, too) cherry tomatoes, halved and seeded- measure after prepping tomatoesfresh basil to taste (dried is fine, too)2-3 cloves garlic, crushed1/4 tsp crushed red pepper1 cup reduced fat shredded cheddar2 medium eggplants1 medium zucchinisalt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Spray an 8x8 or 9x9 baking dish with non stick spray and place on a cookie sheet (to catch any overflow).
Heat oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Add onions. Gradually whisk in milk and salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add half the Feta and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
Place tomatoes on a foil lined cookie sheet, sprayed with non stick spray. Spritz the tomatoes lightly as well. Season to taste with salt and freshly ground black pepper. Roast under low broil until soft and brown around edges (5-10 minutes- keep an eye on it).
Stir together cottage cheese, egg, basil, garlic, crushed red pepper and roasted tomatoes.
Slice eggplant and zucchini lengthwise into strips of medium thickness. Grill (I use the George Foreman) or roast strips until they get some color.
Assemble in this order, listed bottom layer to top:
1/4 of the white sauce
half the strips of eggplant
1/2 the cottage cheese mixture
1/2 cup shredded cheddar
1/4 of the white sauce
all the strips of zucchini
1/2 the cottage cheese mixture
1/2 cup shredded cheddar
1/4 white sauce
remaining half the eggplant
1/4 white sauce (remaining)
remaining half the feta
Bake uncovered in preheated oven 30 minutes. Remove and let cool 10-15 minutes before serving. This is essential to allow the ingredients to firm up as the lasagna cools to an appropriate temperature. Enjoy!
Makes 6 *generous* pieces
Number of Servings: 6
Recipe submitted by SparkPeople user MARY_CORDELIA.
Heat oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Add onions. Gradually whisk in milk and salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add half the Feta and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
Place tomatoes on a foil lined cookie sheet, sprayed with non stick spray. Spritz the tomatoes lightly as well. Season to taste with salt and freshly ground black pepper. Roast under low broil until soft and brown around edges (5-10 minutes- keep an eye on it).
Stir together cottage cheese, egg, basil, garlic, crushed red pepper and roasted tomatoes.
Slice eggplant and zucchini lengthwise into strips of medium thickness. Grill (I use the George Foreman) or roast strips until they get some color.
Assemble in this order, listed bottom layer to top:
1/4 of the white sauce
half the strips of eggplant
1/2 the cottage cheese mixture
1/2 cup shredded cheddar
1/4 of the white sauce
all the strips of zucchini
1/2 the cottage cheese mixture
1/2 cup shredded cheddar
1/4 white sauce
remaining half the eggplant
1/4 white sauce (remaining)
remaining half the feta
Bake uncovered in preheated oven 30 minutes. Remove and let cool 10-15 minutes before serving. This is essential to allow the ingredients to firm up as the lasagna cools to an appropriate temperature. Enjoy!
Makes 6 *generous* pieces
Number of Servings: 6
Recipe submitted by SparkPeople user MARY_CORDELIA.
Nutritional Info Amount Per Serving
- Calories: 295.4
- Total Fat: 11.9 g
- Cholesterol: 64.6 mg
- Sodium: 817.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.7 g
- Protein: 26.3 g
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