Zucchini Eggplant Lasagna

Zucchini Eggplant Lasagna

Health Rating
Prep Cook Ready in Servings
15 min 1 h 25 min 1 h 40 min 12

Ingredients


1 cup Basil, fresh (chopped)
3/4 tsp Black pepper (divided)
1/8 tsp Cayenne pepper
1 can(28oz) Crushed tomatoes canned
1 eggplant Eggplant (cut crosswise into 1/4-inch thick slices)
2 tsp Extra virgin olive oil
3 clove(s) Garlic (chopped)
12 piece Lasagna noodle, dry (precooked noodles)
2 1/2 cup, shredded Mozzarella cheese, partially skimmed
3 spray (about 1/3 second) Olive oil cooking spray
1/2 tsp Oregano, fresh
1 cup Ricotta cheese (skimmed milk)
3/4 tsp Salt (divided)
1 medium Yellow onion (chopped)
1 medium Yellow onion (chopped)
2 medium Zucchini (cut into 1/4-inch thick slices)

Instructions


Preheat oven to 350°.

Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

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, cayenne, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

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.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 226
Calories from fat 64
Calories from saturated fat 34
Total Fat 7.2 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.3 g
Cholesterol 22.3 mg
Sodium 421 mg
Potassium 516 mg
Total Carbohydrate 27.1 g
Dietary Fiber 4.2 g
Sugars 3.5 g
Protein 13.3 g

Dietary servings

Per Portion


Grain 0.8
Milk Alternative 0.6
Vegetables 2.3

Energy sources


Pygal48%467.5776313320528189.5026378810338528%318.9451930081933258.0267644988478524%320.9220015704312130.116623072193148%28%24%CarbohydratesFatProtein
Main