Lunch

Summertime Zuccini and Eggplant lasagna is for Lunch.

Summertime Zuccini and Eggplant lasagna takes 10 minutes to prepare.

Summertime Zuccini and Eggplant lasagna takes 60 minutes to cook.

Summertime Zuccini and Eggplant lasagna makes 3 servings.

The ingredients for Summertime Zuccini and Eggplant lasagna are:

Onions, raw, 1 small sliced
Garlic, 1 clove chopped
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
*zuccini, 1.5 serving
Valbreso Feta (Light feta cheese), 40 gram(s)
kraft 2% mozarella shredded cheese 1/4c, 1 serving
*Coliflower Cooked (1 Cup, 0.66 cup
1 tsp dried oregano
1/2 tsp dried basil

Here is how you make Summertime Zuccini and Eggplant lasagna:

- spray a baking sheet and assort eggplant, zucchini slices, back for 30 min.- in a nonstick pan spray cooking oil and cook onions until tender and then add garlic and cook for another 2 minutes, remove pan and add feta cheese and mix.- spray a baking pan and assort zucchini, coliflwer cover with cheese mix spray the oregano, then assort eggplant slices and cover with mozarella cheese and spray basil- bake for around 30 minutes.- serve hot.Serving Size: makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user SAROONA2.

The nutritional information for Summertime Zuccini and Eggplant lasagna is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 178.9

• Total Fat: 2.8 g
• Cholesterol: 40.9 mg
• Sodium: 88.2 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 6.5 g
• Protein: 8.1 g

The dietary needs meet for Summertime Zuccini and Eggplant lasagna is Vegetarian