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Zucchini Eggplant Lasagna

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

12 servings

This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée.

Ingredients

  • 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

Nutrition Information

  • calories 216
  • caloriesfromfat 32 %
  • fat 7.7 g
  • satfat 4.2 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 12.7 g
  • carbohydrate 25.7 g
  • fiber 4.2 g
  • cholesterol 21 mg
  • iron 1.3 mg
  • sodium 393 mg
  • calcium 247 mg

How to Make It

  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.

Cook's Notes

Water tally: 5.8 ounces. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.