Zucchini-Portabello-Eggplant "Lasagna"

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 9.6 g
  • Cholesterol: 33.4 mg
  • Sodium: 945.0 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 18.9 g

View full nutritional breakdown of Zucchini-Portabello-Eggplant "Lasagna" calories by ingredient
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based on R. DiSpirito recipe based on R. DiSpirito recipe
Number of Servings: 6


    1 large eggplant, partially peeled, cut lengthwise, then sliced into 1/4 in long slices
    1 large zucchini, halved, then sliced into 4x 1/4 in slices
    3 portabello mushrooms, gilled removed, then sliced 1/4 in thick
    3 cups low fat marinara, bought or homemade
    salt and pepper
    Pam spray
    1 1/4 cups Sargento Light ricotta
    1/2 cup chopped parsley
    3/4 cup fresh grated parmesan
    1 cup Kraft 2% mozzarella


Preheat oven to 450. Line 3 cookie sheets with foil and spray with Pam. Put sliced veggies on trays, one type to each. Sprinkle with salt and pepper, then spray lightly with Pam. bake 5-7 minutes till lightly golden and mostly tender. Remove from oven. Lower oven temp to 375. Meanwhile, mix ricotta, parsley and 1/2 of the Parmesan. Spray a 9 x 13 pan with Pam, cover bottom with 3/4 cup sauce. Top sauce with roasted zucchini; add 3/4 cup sauce, then 1/2 of the ricotta mixture. Top with the mushroom slices, then 3/4 cup sauce, then remaining ricotta mixture. Top with roasted eggplant slices, then last of the sauce. Sprinkle with the mozzarella and top with the remaining Parmesan. Cover with non-stick foil. Bake 20 minutes, then uncover and bake 15 minutes till cheese is bubbly and golden. If refrigerated overnight before baking, increase covered bake time to 30 minutes, then remove foil and bake another 15 min. till cheese is bubbly and golden.

Number of Servings: 6

Recipe submitted by SparkPeople user ELLENT124.

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