Zucchini Eggplant Lasagna

This recipe makes use of summer-fresh produce in a meatless entrée.

Water tally: 5.8 ounces.

Yield: 12 servings

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

Preparation

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.

Nutritional Information

Calories:

216 (32% from fat)

Fat:

7.7g (sat 4.2g,mono 2g,poly 0.4g)

Protein:

12.7g

Carbohydrate:

25.7g

Fiber:

4.2g

Cholesterol:

21mg

Iron:

1.3mg

Sodium:

393mg

Calcium:

247mg