Eggplant and Zucchini Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggplant2 zucchini2 cups low fat ricotta cheese1 egg2 cups tomato sauce1 tsp olive oil4 oz. non-fat mozzarella cheese6 tbsp shredded parmesan cheesesaltpepper
peel and cut eggplant into 1/4 inch strips
salt and sweat for 30 minutes
while eggplant is sweating, chop zucchini and saute lightly in tsp olive oil, set aside
mix ricotta, beaten egg and salt and pepper to taste
when eggplant is finished, place on baking sheet and spray with cooking spray, broil for 3 - 5 minuts til golden brown
spray 9 x 13 baking pan with cooking spray
start with layer of sauce on bottom,
cover with layer of eggplant
add layer of ricotta mix, then zucchini
finish with layer of muzzarella cheese
repeat layering replacing mozzarella cheese with parmesan
finish with layer of sauce, then mixture of parmesan and mozzarella
bake in 375 degrees oven for 20 - 30 minutes, or til sauce bubbles and cheese is melted.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOCUEVAS.
salt and sweat for 30 minutes
while eggplant is sweating, chop zucchini and saute lightly in tsp olive oil, set aside
mix ricotta, beaten egg and salt and pepper to taste
when eggplant is finished, place on baking sheet and spray with cooking spray, broil for 3 - 5 minuts til golden brown
spray 9 x 13 baking pan with cooking spray
start with layer of sauce on bottom,
cover with layer of eggplant
add layer of ricotta mix, then zucchini
finish with layer of muzzarella cheese
repeat layering replacing mozzarella cheese with parmesan
finish with layer of sauce, then mixture of parmesan and mozzarella
bake in 375 degrees oven for 20 - 30 minutes, or til sauce bubbles and cheese is melted.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOCUEVAS.
Nutritional Info Amount Per Serving
- Calories: 315.5
- Total Fat: 15.2 g
- Cholesterol: 78.1 mg
- Sodium: 818.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.4 g
- Protein: 21.2 g
Member Reviews
-
CD13003284
I REALLY wish I hadn't salted the eggplant to sweat it--it would have been fine just roasted, but I did and it made the dish SO salty. Otherwise it would have been delicious. I loved the combination of zucchini and eggplant & used my own tomato sauce and 2 tbsp of parmesan added. - 11/30/13