zucchini and eggplant no noodle lasagna


3.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 220.0
  • Total Fat: 9.4 g
  • Cholesterol: 57.3 mg
  • Sodium: 795.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.0 g

View full nutritional breakdown of zucchini and eggplant no noodle lasagna calories by ingredient


Introduction

no pasta no pasta
Number of Servings: 12

Ingredients

    4 large zucchini sliced thinly
    2 large eggplants sliced thinly
    1 jar pasta sauce
    2 eggs
    smaal bowl of low fat ricotta
    1/4 cup shredded parmesean
    italian seasoning to preference
    one can tomato sauce
    one small bag shredded mozzarella

Directions

slice zucchini and eggplant , mix ricotta with 2 eggs and the parmesean cheese. layer with zucchini then sauce then half the ricotta mixture , then about half the pasta sauce, repeat until l used all the zucchini and eggplant top with the rest of pasta sauce and the can of tomato sauce. sprinkle some italian seasoning and bake for about one hour or untill veggies are soft. top with mozzarella and bake an additional 30 minutes. bake at 350 degrees.

Number of Servings: 12

Recipe submitted by SparkPeople user CJABIDREW.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I made something similar to this in my crockpot yesterday. I added frozen spinch and mushrooms too, it was really tasty. - 9/11/08


  • no profile photo

    Very Good
    Very good. I used it as a basis rather than as written (I left out the zucchini and used diced tomato instead of pasta sauce). I will add my seasoning as I add the layers next time for more flavor. - 8/6/07