Zucchini Eggplant Lasagna
- 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
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.
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.
Nutritional Info 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
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