zucchini and eggplant no noodle lasagna

Name: zucchini and eggplant no noodle lasagna Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 4 large zucchini sliced thinly; 2 large eggplants sliced thinly; 1 jar pasta sauce; 2 eggs; smaal bowl of low fat ricotta; 1/4 cup shredded parmesean; italian seasoning to preference; one can tomato sauce; one small bag shredded mozzarella

(3)

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 12

Ingredients

4 large zucchini sliced thinly2 large eggplants sliced thinly1 jar pasta sauce2 eggssmaal bowl of low fat ricotta1/4 cup shredded parmeseanitalian seasoning to preferenceone can tomato sauceone small bag shredded mozzarella

Directions

slice zucchini and eggplant , mix ricotta with 2 eggs and the parmesean cheese. layer with zucchini then sauce then half the ricotta mixture , then about half the pasta sauce, repeat until l used all the zucchini and eggplant top with the rest of pasta sauce and the can of tomato sauce. sprinkle some italian seasoning and bake for about one hour or untill veggies are soft. top with mozzarella and bake an additional 30 minutes. bake at 350 degrees.

Number of Servings: 12

Recipe submitted by SparkPeople user CJABIDREW.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 220.0
Total Fat: 9.4 g
Cholesterol: 57.3 mg
Sodium: 795.2 mg
Total Carbs: 20.8 g
Dietary Fiber: 3.7 g
Protein: 14.0 g

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Member Reviews

STEPHYJO1
I made something similar to this in my crockpot yesterday. I added frozen spinch and mushrooms too, it was really tasty. - 9/11/08
KINCH417
Very good. I used it as a basis rather than as written (I left out the zucchini and used diced tomato instead of pasta sauce). I will add my seasoning as I add the layers next time for more flavor. - 8/6/07