Eggplant and Zucchini Lasagne

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 315.5

Total Fat: 15.2 g
Cholesterol: 78.1 mg
Sodium: 818.1 mg
Total Carbs: 24.8 g
Dietary Fiber: 6.4 g
Protein: 21.2 g

View full nutritional breakdown of Eggplant and Zucchini Lasagne calories by ingredient

Introduction

Lasagna made with eggplant instead of noodles, zucchini add texture Lasagna made with eggplant instead of noodles, zucchini add texture

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 large eggplant

2 zucchini

2 cups low fat ricotta cheese

1 egg

2 cups tomato sauce

1 tsp olive oil

4 oz. non-fat mozzarella cheese

6 tbsp shredded parmesan cheese

salt

pepper

Directions

peel and cut eggplant into 1/4 inch strips
salt and sweat for 30 minutes
while eggplant is sweating, chop zucchini and saute lightly in tsp olive oil, set aside
mix ricotta, beaten egg and salt and pepper to taste

when eggplant is finished, place on baking sheet and spray with cooking spray, broil for 3 - 5 minuts til golden brown

spray 9 x 13 baking pan with cooking spray
start with layer of sauce on bottom,
cover with layer of eggplant
add layer of ricotta mix, then zucchini
finish with layer of muzzarella cheese

repeat layering replacing mozzarella cheese with parmesan

finish with layer of sauce, then mixture of parmesan and mozzarella

bake in 375 degrees oven for 20 - 30 minutes, or til sauce bubbles and cheese is melted.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOCUEVAS.