Dinner

Mediterranean Zucchini Eggplant Lasagna is for Dinner.

Mediterranean Zucchini Eggplant Lasagna takes 60 minutes to prepare.

Mediterranean Zucchini Eggplant Lasagna takes 30 minutes to cook.

Mediterranean Zucchini Eggplant Lasagna makes 6 servings.

The ingredients for Mediterranean Zucchini Eggplant Lasagna are:

1 Tbsp. extra virgin olive oil
2 Tbsp. all purpose flour
1/4 onion, minced
1.5 cups fat free milk
1/4 tsp salt
2.75 oz crumbled reduced fat feta (flavored if available), divided

16 oz. 2% cottage cheese
1 large egg
.75 c yellow (red is fine, too) cherry tomatoes, halved and seeded- measure after prepping tomatoes
fresh basil to taste (dried is fine, too)
2-3 cloves garlic, crushed
1/4 tsp crushed red pepper

1 cup reduced fat shredded cheddar

2 medium eggplants
1 medium zucchini

salt and freshly ground black pepper to taste

Here is how you make Mediterranean Zucchini Eggplant Lasagna:

Preheat oven to 350 degrees. Spray an 8x8 or 9x9 baking dish with non stick spray and place on a cookie sheet (to catch any overflow). Heat oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Add onions. Gradually whisk in milk and salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add half the Feta and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)Place tomatoes on a foil lined cookie sheet, sprayed with non stick spray. Spritz the tomatoes lightly as well. Season to taste with salt and freshly ground black pepper. Roast under low broil until soft and brown around edges (5-10 minutes- keep an eye on it). Stir together cottage cheese, egg, basil, garlic, crushed red pepper and roasted tomatoes. Slice eggplant and zucchini lengthwise into strips of medium thickness. Grill (I use the George Foreman) or roast strips until they get some color.Assemble in this order, listed bottom layer to top:1/4 of the white saucehalf the strips of eggplant1/2 the cottage cheese mixture1/2 cup shredded cheddar1/4 of the white sauceall the strips of zucchini1/2 the cottage cheese mixture1/2 cup shredded cheddar1/4 white sauceremaining half the eggplant1/4 white sauce (remaining)remaining half the feta Bake uncovered in preheated oven 30 minutes. Remove and let cool 10-15 minutes before serving. This is essential to allow the ingredients to firm up as the lasagna cools to an appropriate temperature. Enjoy!Makes 6 *generous* piecesNumber of Servings: 6Recipe submitted by SparkPeople user MARY_CORDELIA.

The nutritional information for Mediterranean Zucchini Eggplant Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 295.4

• Total Fat: 11.9 g
• Cholesterol: 64.6 mg
• Sodium: 817.6 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.7 g
• Protein: 26.3 g

Mediterranean Zucchini Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Mediterranean Zucchini Eggplant Lasagna is Vegetarian