Dessert

Eggplant and Zucchini Lasagna is for Dessert.

Eggplant and Zucchini Lasagna takes 45 minutes to prepare.

Eggplant and Zucchini Lasagna takes 75 minutes to cook.

Eggplant and Zucchini Lasagna makes 8 servings.

The ingredients for Eggplant and Zucchini Lasagna are:

a 9" x 13" x 2" baking pan or 2 smaller pans
2 large baking sheets
Pam spray

"Noodles":

1 medium or 2 small eggplants, sliced length -wise into 1/2 cm thick strips
3 zucchinis, length -wise into 1/2 cm thick strips
salt

Sauce:
1 lb (450g) extra lean ground beef or turkey
1 onion, chopped
3-5 (or more) cloves of garlic, minced
2 cups sliced mushrooms ( or any veggies like peppers...)
1 can diced tomatoes
1 can pureed tomatoes
1-2 dried chili flakes (optional)
1-2 tbsp dried Italian herbs (oregano, thyme, rosemary, etc)
salt and pepper to taste

Riccota:
2 cups of light rocotta cheese, cottage cheese, or a mixture of the two
1 egg
1 cup of chopped spinach or parsley, or a mix of the two
salt and pepper to taste

Topping:
1/2 cup part-skim mozzerella, shredded
1/3 cup grated parmesan

Here is how you make Eggplant and Zucchini Lasagna:

Preheat oven to 375FSlice eggplant and layer in a large sieve. Sprinkle with salt and let drain in the sink for 15-20 min, then rince with water and pat dry (this reduced the bitterness). Meanwhile slice zucchini and other veggies. Spray baking sheets with Pam. Layer zucchini and eggplant strips on pans, sprinkkle with salt and pepper, and bake for 15 minutes while you make the sauce. Remove from oven and let cool slightly before handling.Brown beef/turkey in a large frying pan. Drain any fat and set meat aside. In the same pan brown the onions on medium-low heat until soft (I add some red wine at this point, but it is not necessary). Add garlic and spices/herbs; cook for 1-2 minutes. Add mushrooms/veggies, cover and cook for 5 minutes. Add both cans of tomatoes and cooked meat. Cover and simmer for 5-10 minutes, stirring occasionally. The sauce should be fairly thick at this point. If it isn't, remove the lid and continue to simmer for 5-10 minutes to thicken.While sauce is cooking, mix together riccota/cottage cheese,egg, spinach/parsley and salt and pepper.When all ingredients are ready, starts assembling by smearing 1/2 cup of the sauce on the bottom of the baking pan. Layer 1/2 of the eggplant and 1/2 of the zucchini. Spread with about 3/4 of the remaining sauce (mostly the meat and veggies). Top with the remaining zucchini and eggplant. Spread with the riccota mixture. DOt with remainig sauce. Sprinkle with cheeses.The lasagna can be covered and frozen at this point if desired.Cover losely with tin foil and bake in middle of oven for about 45-50 minutes (60-70 min if frozen), or until middle starts to bubble. REmove foil and cook for another 10-15 minutes. Remove from oven and tent with foil, letting the lasagna rest, for 10-15 minutes prior to service.Makes about 6-8 servings (depending on your guests :-).Number of Servings: 8Recipe submitted by SparkPeople user FITGIRLZ.

The nutritional information for Eggplant and Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 226.4

• Total Fat: 7.8 g
• Cholesterol: 75.5 mg
• Sodium: 339.4 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 3.9 g
• Protein: 26.0 g

Eggplant and Zucchini Lasagna is Italian cuisine.

The dietary needs meet for Eggplant and Zucchini Lasagna is Low Carb