Vegetarian

zucchini and eggplant no noodle lasagna is for Dinner.

zucchini and eggplant no noodle lasagna takes 30 minutes to prepare.

zucchini and eggplant no noodle lasagna takes 90 minutes to cook.

zucchini and eggplant no noodle lasagna makes 12 servings.

The ingredients for zucchini and eggplant no noodle lasagna are:

4 large zucchini sliced thinly
2 large eggplants sliced thinly
1 jar pasta sauce
2 eggs
smaal bowl of low fat ricotta
1/4 cup shredded parmesean
italian seasoning to preference
one can tomato sauce
one small bag shredded mozzarella

Here is how you make zucchini and eggplant no noodle lasagna:

slice zucchini and eggplant , mix ricotta with 2 eggs and the parmesean cheese. layer with zucchini then sauce then half the ricotta mixture , then about half the pasta sauce, repeat until l used all the zucchini and eggplant top with the rest of pasta sauce and the can of tomato sauce. sprinkle some italian seasoning and bake for about one hour or untill veggies are soft. top with mozzarella and bake an additional 30 minutes. bake at 350 degrees.Number of Servings: 12Recipe submitted by SparkPeople user CJABIDREW.

The nutritional information for zucchini and eggplant no noodle lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 220.0

• Total Fat: 9.4 g
• Cholesterol: 57.3 mg
• Sodium: 795.2 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 3.7 g
• Protein: 14.0 g

zucchini and eggplant no noodle lasagna is Italian cuisine.

The dietary needs meet for zucchini and eggplant no noodle lasagna is Low Fat