Eggplant Zucchini Mushroom Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.4
  • Total Fat: 2.4 g
  • Cholesterol: 5.0 mg
  • Sodium: 237.5 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Eggplant Zucchini Mushroom Lasagna calories by ingredient


Introduction

Healthy, low carb alternative to lasagna pasta using eggplant and zucchini to replace the pasta. Healthy, low carb alternative to lasagna pasta using eggplant and zucchini to replace the pasta.
Number of Servings: 6

Ingredients

    1.5 cup, sliced Zucchini
    1.5 eggplant, unpeeled (approx 1-1/4 lb Eggplant, fresh
    2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    2 serving Baby Bella Mushrooms (3 oz)
    0.5 cup Cheese - Sargento classic mozzarella shredded cheese
    1 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce

Directions

Slice the eggplant, zucchini, tomatoes and baby bellas. Layer them in a baking dish adding sauce and cheese in between each layer. Top with cheese. Cook at 350 for 20-30 minutes.

Serving Size: Makes 6 lasagna squares

Number of Servings: 6

Recipe submitted by SparkPeople user JAMELDER.