Vegetarian

Eggplant and Zucchini Lasagne is for Dinner.

Eggplant and Zucchini Lasagne takes 30 minutes to prepare.

Eggplant and Zucchini Lasagne takes 20 minutes to cook.

Eggplant and Zucchini Lasagne makes 6 servings.

The ingredients for Eggplant and Zucchini Lasagne are:

2 large eggplant
2 zucchini
2 cups low fat ricotta cheese
1 egg
2 cups tomato sauce
1 tsp olive oil
4 oz. non-fat mozzarella cheese
6 tbsp shredded parmesan cheese
salt
pepper

Here is how you make Eggplant and Zucchini Lasagne:

peel and cut eggplant into 1/4 inch stripssalt and sweat for 30 minuteswhile eggplant is sweating, chop zucchini and saute lightly in tsp olive oil, set asidemix ricotta, beaten egg and salt and pepper to tastewhen eggplant is finished, place on baking sheet and spray with cooking spray, broil for 3 - 5 minuts til golden brownspray 9 x 13 baking pan with cooking spraystart with layer of sauce on bottom, cover with layer of eggplantadd layer of ricotta mix, then zucchinifinish with layer of muzzarella cheeserepeat layering replacing mozzarella cheese with parmesanfinish with layer of sauce, then mixture of parmesan and mozzarellabake in 375 degrees oven for 20 - 30 minutes, or til sauce bubbles and cheese is melted.Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MOCUEVAS.

The nutritional information for Eggplant and Zucchini Lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.5

• Total Fat: 15.2 g
• Cholesterol: 78.1 mg
• Sodium: 818.1 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.4 g
• Protein: 21.2 g

Eggplant and Zucchini Lasagne is Italian cuisine.

The dietary needs meet for Eggplant and Zucchini Lasagne is Vegetarian