No-Noodle eggplant and Zucchini Lasagna
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh .75 cup Ricotta Cheese, part skim milk 2 cup, sliced Zucchini 1 large Egg, fresh, whole, raw 8 leaves Basil .50 cup Parmesan Cheese, grated 4 cup Sauce, Prego Marinara Sauce 8 oz Mozzarella Cheese, part skim milk
Preheat oven to 400'F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on other baking sheet; spray vegetables with nonstick spray. Roast 8 min., turn vegetables and roast 7-10 min more, until they are tender but not mushy. Remove vegetables from oven; reduce temp to 350'F.
While vegetables roast, combine ricotta, egg, basil, and 1/4 c. Parmesan in med bowl; set aside.
To assemble lasagna, spray bottom and sides of 14x6-inch baking dish with spray. Spread thin layer of marinara sauce (1/4-1/3 cup) on bottom of dish. Layer eggplant with half of remaining sauce and spread half of ricotta mixture of top; sprinkle with half mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining mozzarella and remaining parmesan.
Bake lasagna begins to bubble, 35-40 min. Remove from oven and let rest at least 15 min. before cutting into 12 pieces
Serving size 1 piece.h zucchini and
Serving Size: 1 /12 of casserole
Number of Servings: 12
Recipe submitted by SparkPeople user PRHOWELL.
While vegetables roast, combine ricotta, egg, basil, and 1/4 c. Parmesan in med bowl; set aside.
To assemble lasagna, spray bottom and sides of 14x6-inch baking dish with spray. Spread thin layer of marinara sauce (1/4-1/3 cup) on bottom of dish. Layer eggplant with half of remaining sauce and spread half of ricotta mixture of top; sprinkle with half mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining mozzarella and remaining parmesan.
Bake lasagna begins to bubble, 35-40 min. Remove from oven and let rest at least 15 min. before cutting into 12 pieces
Serving size 1 piece.h zucchini and
Serving Size: 1 /12 of casserole
Number of Servings: 12
Recipe submitted by SparkPeople user PRHOWELL.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 9.3 g
- Cholesterol: 34.5 mg
- Sodium: 559.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.6 g
- Protein: 10.6 g
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