Vegetarian

Eggplant and Zucchini Lasagna is for Dinner.

Eggplant and Zucchini Lasagna takes 30 minutes to prepare.

Eggplant and Zucchini Lasagna takes 45 minutes to cook.

Eggplant and Zucchini Lasagna makes 2 servings.

The ingredients for Eggplant and Zucchini Lasagna are:

Ingredients:
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
Zucchini, 1 cup, sliced (remove)
Tomato Sauce, 1.5 cup (remove)
Cottage Cheese, 1% Milkfat, 1 cup (not packed) (remove)
*2% Reduced Fat Mozzarella Cheese, 0.75 cup (remove)
Garlic, 1 clove (remove)
Onions, raw, 1 small (remove)
Mushrooms, fresh, 0.5 cup, pieces or slices (remove)

Here is how you make Eggplant and Zucchini Lasagna:

Slice unpeeled vegetables, bake in 400 oven for 20 minutes. Make sauce, using tomato sauce , sauteed onion and garlic and spices.MIx basil and parm cheese with cottage cheese.Layer sauce, veggies, cheese. Top with Mozzarella cheese. Bake 30 minutes covered, 15 minutes uncovered. Number of Servings: 2Recipe submitted by SparkPeople user BOINGO.

The nutritional information for Eggplant and Zucchini Lasagna is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 350.2

• Total Fat: 8.3 g
• Cholesterol: 27.0 mg
• Sodium: 1,734.6 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 11.7 g
• Protein: 32.8 g