Grilled Eggplant and Summer Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 454.7
  • Total Fat: 18.9 g
  • Cholesterol: 18.4 mg
  • Sodium: 1,534.1 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 15.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Grilled Eggplant and Summer Squash Lasagna calories by ingredient
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Number of Servings: 8


    2 T. olive oil
    2 med. red onions
    4 cloves garlic
    1/4 c white wine
    4 medium eggplants
    2 medium Zucchini
    2 medium summer squash
    1/4 c. vinaigrett dressing
    2 1/2 jars marinara sauce
    6 T. sliced basil leaves
    1 1/2 c. quick cook oats, dry
    1/2 c. parmesian cheese
    2 c. shredded italian blend cheese
    6 0z. package provolone cheese slices


Saute onion and garlic in olive oil. When tender, pour in white wine and stir until all of wine has evaporated. Take off heat and cool.

Wash and trim ends off squash and eggplant. Cut into 1/2 inch slices lengthwise. Place in a large, clean garbage bag and toss with vinaigrett. Grill vegetables until tender with light brown grill marks, about 5 minutes on each side.

Coat bottom of lasagna pan with cooking oil spray. Spread a thin coating of marinara sauce on the bottom of pan. Top with a layer of grilled vegetables. Sprinkle 1/3 of onion mixture over, then 1/3 of basil followed by 1/3 of oats, 1/2 of parmesean and shredded cheese. Repeat once more.

For the third and final layer of vegetables, sprinkle with onions, basil, oats, and marinara. Top with the provolone slices to cover.

Place in a pre heated 350 degree oven for 30 minutes. You may need to cover the pan with foil for the last bit to keep the provolone from becoming too dark. You want it to be just lightly browned.

Allow the lasagna to cool about 5 minutes to set before cutting. Serve warm with a crusty, whole-grain bread and fruit salad.

Number of Servings: 8

Recipe submitted by SparkPeople user L8AGAIN.

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