Eggplant and Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.7
- Total Fat: 3.6 g
- Cholesterol: 10.0 mg
- Sodium: 561.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.5 g
- Protein: 10.9 g
View full nutritional breakdown of Eggplant and Zucchini Lasagna calories by ingredient
Introduction
This uses eggplant and zucchini instead of noddles. You can make variations of ingredients to your preference (just keep that in mind for the nutritional values) This uses eggplant and zucchini instead of noddles. You can make variations of ingredients to your preference (just keep that in mind for the nutritional values)Number of Servings: 12
Ingredients
-
* 1-2 fresh Eggplant, peeled and sliced
* 2 medium Zucchini, peeled and sliced
* Cooking Spray, vegetable oil, Cub Foods
* 1 medium Onion, fresh
* 3 tsp or 3 cloves Garlic, Minced
* 1/4 tsp lite salt (or to taste)
* 1/4 tsp black pepper (or to taste)
* .5 tbsp Oregano, ground
* 1/4 tsp ground red pepper
* 4 large Mushrooms, fresh, chopped
* 1 cup Green Bell Peppers, chopped
* 3 cups Pasta Sauce
* 1/2 cup Tomatoes, chopped or sliced
* 1/4 tsp Black Pepper
* 1 tbsp Basil
* 3 cups Cottage Cheese, Low Fat, small curd
* Mozzarella cheese, Fit & Active, 2% milk, reduced fat, part skim (1/4 c), 4 serving
Directions
Preheat over to 350 degrees.
Peel and slice the eggplant, sprinkle with salt, lay on paper towels or in a colander so that some of the water in the slices can be removed. After about 15 minutes, rinse and pat dry.
Peel and slice zucchini. Set aside with eggplant.
In sauce pan, heat to medium, spray with cooking spray (or use oil, if you prefer). Saute onions and garlic for about 2 minutes stirring frequently. Once soft, add salt, pepper, oregano, ground red pepper, mushrooms, green peppers and tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
In a small bowl, combine black pepper, basil, cottage cheese (or ricotta), mozzarella.
Spray 13x9 baking dish. Spread 1/3 of tomato mixture on bottom. Place eggplant and zucchini slices like noodles. Put 1/2 of cheese mixture on veggies, top with 1/3 tomato mixture, another layer of "noodles", other 1/2 of cheese mixture, the last 1/3 of the tomato mixture and sprinkle with mozzarella cheese.
Cover with tin foil that has been sprayed with cooking oil (so the cheese doesn't stick to it). Bake for 35 minutes. Remove foil and bake for another 25 minutes.
Remove from oven and cool for at least 5 minutes before slicing so the lasagna sets.
You can freeze for use at a later time, too.
Number of Servings: 12
Recipe submitted by SparkPeople user MOONSHADE.
Peel and slice the eggplant, sprinkle with salt, lay on paper towels or in a colander so that some of the water in the slices can be removed. After about 15 minutes, rinse and pat dry.
Peel and slice zucchini. Set aside with eggplant.
In sauce pan, heat to medium, spray with cooking spray (or use oil, if you prefer). Saute onions and garlic for about 2 minutes stirring frequently. Once soft, add salt, pepper, oregano, ground red pepper, mushrooms, green peppers and tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
In a small bowl, combine black pepper, basil, cottage cheese (or ricotta), mozzarella.
Spray 13x9 baking dish. Spread 1/3 of tomato mixture on bottom. Place eggplant and zucchini slices like noodles. Put 1/2 of cheese mixture on veggies, top with 1/3 tomato mixture, another layer of "noodles", other 1/2 of cheese mixture, the last 1/3 of the tomato mixture and sprinkle with mozzarella cheese.
Cover with tin foil that has been sprayed with cooking oil (so the cheese doesn't stick to it). Bake for 35 minutes. Remove foil and bake for another 25 minutes.
Remove from oven and cool for at least 5 minutes before slicing so the lasagna sets.
You can freeze for use at a later time, too.
Number of Servings: 12
Recipe submitted by SparkPeople user MOONSHADE.
