Zucchini eggplant lasnaga
yourstrulynancy
Posts: 77 Member
For all you foodies and veggie lovers 
216 calories per serving
Makes 12 servings
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
5. Serve with your favorite salad for a nice meal and ENJOY
If you make this please share pictures I would love to see and better yet I would love to see someone replace certain ingriedents and make it there own with a twist . You can replace the noodles with eggplant or zucchini and add meat for a kick of protein .
216 calories per serving
Makes 12 servings
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
5. Serve with your favorite salad for a nice meal and ENJOY
If you make this please share pictures I would love to see and better yet I would love to see someone replace certain ingriedents and make it there own with a twist . You can replace the noodles with eggplant or zucchini and add meat for a kick of protein .
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Replies
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this reciepe look soooooo delisious. You could make it less cals if you omitted the pasta as well. Yum. thanks0
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I m going to make this tonight 4/28 and will do my best to post a picture. I am all thumbs with dealing with techno stuff. Thanks for the idea!0
