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Diabetes Forecast

The Healthy Living Magazine

Eggplant and Zucchini Lasagna

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Per Serving

Eggplant and Zucchini Lasagna

Makes: 12 servings
Serving Size: 3 to 3 1/4-inch piece
Calories 195
Fat 4.5 g
Saturated Fat 1.7 g
Trans Fat 0 g
Carbohydrate 27 g
Fiber 4 g
Sugars 8 g
Cholesterol 35 mg
Sodium 545 mg
Potassium 545 mg
Protein 13 g
Phosphorus 230 mg
Choices: Starch 1, Vegetable 2, Lean Meat 1, Fat 0.5
  • Makes: 12 servings
  • Serving Size: 3 to 3 1/4-inch piece

Ingredients

Sauce
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. Italian seasoning blend
10 oz. cremini mushrooms, thinly sliced
28 oz. crushed tomatoes
1 tsp. fine sea salt
1/2 freshly ground black pepper
Eggplant and Zucchini
1/2 tsp. fine sea salt
1 1/4 lbs. eggplant, unpeeled, sliced into approximately 12 slices
1 lb. (2 medium) zucchini, sliced into rounds
olive oil cooking spray
Filling and Pasta
1lbs.fat-free ricotta
1largeegg
1cupshredded part-skim mozzarella
1/4cupgrated Parmigiano-Reggiano cheese
1/4tsp.fine sea salt
1/2cupchopped flat Italian Parsley
1/2lb.box no-boil lasagna noodles

Directions

  1. Place olive oil in large saucepan. Add garlic, seasoning blend, and mushrooms and cook until garlic is fragrant and mushrooms begin to soften. Add tomatoes. Rinse the can with a little water and add to the pot. Add salt and pepper. Bring to a boil and then reduce heat to low. Simmer while preparing the lasagna.
  2. Preheat broiler. Rub salt into eggplant slices. Let sit 10 minutes. Place eggplant and zucchini in single layer on parchment-lined baking sheet. Spray with cooking spray. Broil 5 minutes until they begin to brown.
  3. Mix all filling ingredients except lasagna noodles in large bowl.
  4. Place 1/3 of the sauce in a 9 x 13-inch baking dish. Place 3 lasagna noodles in pan. Layer a single layer of eggplant and zucchini over the noodles. Layer 1/2 of the cheese filling. Repeat. Break the last noodle into bite-sized pieces and sprinkle over the top. Top with remaining 1/3 sauce.
  5. Place in preheated 350ºF oven. Bake 20-30 minutes until bubbly. Cool at least 10 minutes before serving for neater slices.
 
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