Garden Lasagna

Most lasagna recipes call for pasta, fattening cheese and heavy meats – but not this one. Layers of eggplant, zucchini, tomatoes and low fat cheeses replace traditional ingredients with spectacular results. Compliment this light dish with a salad of mixed greens. Servings: 4

Here’s what you need…

  • 1 medium eggplant, thinly sliced lengthwise
  • 3 small zucchini, thinly sliced lengthwise
  • 1 cup tomato sauce
  • 3 medium tomatoes, thinly sliced
  • 1 cup nonfat ricotta cheese, softened
  • 1/2 cup shredded low fat cheese
  • salt and pepper to taste
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • Sprinkle of Italian seasoning
  1. Preheat the oven to 400 F. Season eggplant and zucchini with salt and pepper. Coat a cookie pan with cooking spray and line eggplant and zucchini. Place in over for 15 minutes.
  2. Coat a 8″ glass baking dish with cooking spray and cover the bottom with half of the eggplant and zucchini. Ladle half of the tomato sauce over the eggplant and zucchini and top with half of the tomato slices. Sprinkle the tomato slices with half of the basil and oregano. Spread half of the ricotta cheese over the tomatoes. Sprinkle with half of the shredded cheese. Repeat the layers once more.
  3. Bake for 20 minutes then turn oven to broil until the cheese is browned. Cut the lasagna into slices and garnish with Italian seasoning.

Nutritional Analysis: One serving equals 173 calories, 3.7g fat, 24.4g carbohydrate, and 13g protein.

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