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Eggplant Zucchini Lasagna Recipe

Looking for an easy Eggplant Zucchini Lasagna recipe? Learn how to make Eggplant Zucchini Lasagna using healthy ingredients.


Submitted by x0mi07

Makes 6 servings



Vegetable lasagna with spinach and eggplant and zucchini; no pasta. Serve with 1/2 filetto di pomodoro

Recipe Ingredients for Eggplant Zucchini Lasagna

485 grams eggplant, unpeeled (approx 1-1/4 lb) Eggplant
280 grams Squash, Summer, Zucchini, Includes Skin
100 grams Cut Spinach
15 grams Parsley
1 medium Egg, Whole
1/2 1tsp Olive Oil
100 grams Trim Lowfat Cottage Cheese
60 grams Nadec 0% Fat Fresh Yogurt
35 grams Knorr Bechamel Sauce Mix (Dry)
60 grams Milk, Reduced Fat, Fluid, 2% Milkfat
80 grams Mushrooms
1/4 medium raw Onion Red
5 clove Garlic
2 tbsp Spinach Five Cheese and Artichoke Dip
40 grams Reduced Fat Mozzarella Shredded Cheese
30 grams Swiss Low Fat Semi-firm Cheeses
2 tsp Garlic Powder
0.17 cube Beef Flavor Bouillon
0.13 tsp Barbecue Seasoning
10 fl oz Aquafina
225 grams crumbled Chicken, ground, raw
1 Crystal Farms Reduced Fat Mozzarella Shredded 70 grams Cheese

Recipe Directions for Eggplant Zucchini Lasagna

  1. Sautee chopped onion, chopped garlic, and ground chicken with chopped mushrooms and 1/3 portion of parsley.

  2. Roast thinly sliced eggplant and zucchini in lightly oiled cookie sheet for 30 minutes.

  3. Prepare bechamel with garlic powder, milk, and water. Bring to boil in a pan over medium heat and add swiss cheese. Stir in low heat til thickened. Set aside.

  4. Combine egg, spinach, remaining parsley with cottage cheese, yogurt, and spinach artichoke dip. Set aside.

  5. Put a little tomato sauce (3 servings pomodoro on whole dish; 1/2 serving sauce per serving of lasagna) on an oiled baking pan. Layer eggplant then sprinkle some sauce then mozzarella. Layer zucchini then repeat tomato sauce and mozzarella.

  6. Layer spinach mix then add tomato and cheese. Layer tomato sauce and mozzarella.

  7. Add chicken and mushroom mixture. Layer tomato sauce and cheese. Add bechamel mix and sprinkle with remaining mozzarella.

  8. Bake in oven for 35 mins in 375F. Broil for 3 minutes on max heat.

  9. Serve warm.

Categories

Cheese, Vegetables, Main Dish, Advance, Bake, Broil, Roast, Saute, Halal

Nutrition Facts
Serving Size 322.4g
Amount Per Serving
Calories
184
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
428mg
18%
Potassium
669mg
19%
Total Carbohydrates
15.5g
5%
Dietary Fiber
3.9g
16%
Sugars
4.8g
Protein
17.1g
Vitamin A 24% Vitamin C 26%
Calcium 18% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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