Eggplant & Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 350.2
  • Total Fat: 8.3 g
  • Cholesterol: 27.0 mg
  • Sodium: 1,734.6 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 11.7 g
  • Protein: 32.8 g

View full nutritional breakdown of Eggplant & Zucchini Lasagna calories by ingredient
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Number of Servings: 2


    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Zucchini, 1 cup, sliced (remove)
    Tomato Sauce, 1.5 cup (remove)
    Cottage Cheese, 1% Milkfat, 1 cup (not packed) (remove)
    *2% Reduced Fat Mozzarella Cheese, 0.75 cup (remove)
    Garlic, 1 clove (remove)
    Onions, raw, 1 small (remove)
    Mushrooms, fresh, 0.5 cup, pieces or slices (remove)


Slice unpeeled vegetables, bake in 400 oven for 20 minutes. Make sauce, using tomato sauce , sauteed onion and garlic and spices.
MIx basil and parm cheese with cottage cheese.
Layer sauce, veggies, cheese. Top with Mozzarella cheese. Bake 30 minutes covered, 15 minutes uncovered.

Number of Servings: 2

Recipe submitted by SparkPeople user BOINGO.

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