Zucchini Eggplant Lasagna

This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless that caters to our herbivores and gluten-free palates. Ideal for dinner at home with your fit squad or you can even cut a sliver for the kids.

PREPERATION TIME: 10 Minutes
COOKING TIME: 20 Minutes
SERVES: 4
EXPERTISE: Medium

Ingredients
• 1 large eggplant, cut crosswise into 1/4-inch-thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion)
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup fresh basil leaves, chopped
• 1 cup (8 ounces) part-skim ricotta cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
Nutrition Facts
Amount per serving
Calories 216
Calories from fat 32 %
Fat 7.7 g
Satfat 4.2 g
Monofat 2 g
Polyfaat 0.4 g
Protein 12.7 g
Carbohydrate 25.7 g
Fiber 4.2 g
Cholesterol 21 mg
Iron 1.3 mg
Sodium 393 mg
Calcium 247 mg

Trupti Jadhav

Health Coach

Initiated dietary assistance services for clients and implemented numerous successful diet plans and enhanced overall client’s satisfaction level by 100%.

No Comments Yet

Leave a Reply

Your email address will not be published.