Dinner

Zucchini and Eggplant Lasagna is for Dinner.

Zucchini and Eggplant Lasagna takes 30 minutes to prepare.

Zucchini and Eggplant Lasagna takes 60 minutes to cook.

Zucchini and Eggplant Lasagna makes 12 servings.

The ingredients for Zucchini and Eggplant Lasagna are:

* Garlic, 2 clove (remove)
* Olive Oil, 2 1tsp (remove)
* Onions, raw, 1 small (remove)
* Oregano, ground, 1 tsp (remove)
* Pepper, black, 2 tsp (remove)
* Salt, 1 tsp (remove)
* Ricotta Cheese, part skim milk, 1 cup (remove)
* Basil, 16 tbsp (remove)
* Olivio, Olivio Buttery Spread, 5 sprays, 1 serving (remove)
* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
* Zucchini, baby, 2 medium (remove)
* *Summer Squash, 1 medium (remove)
* Trader Joe's Italian Lasagna Noodles, 4 serving (remove)
* Mozzarella Cheese, part skim milk, 10 oz (remove)
* Trader Joe's Organic Diced Tomatoes, 6 cup (remove)

Here is how you make Zucchini and Eggplant Lasagna:

Number of Servings: 12Recipe submitted by SparkPeople user JENNIFERDINES.

The nutritional information for Zucchini and Eggplant Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 203.3

• Total Fat: 7.0 g
• Cholesterol: 36.7 mg
• Sodium: 628.5 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 3.4 g
• Protein: 12.4 g

Zucchini and Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Zucchini and Eggplant Lasagna is Vegetarian