Low-Carb and Calorie Zucchini and Eggplant “Lasagna”

I decided to play with the notion of lasagna with zucchini and eggplant. I have been using zucchini like crazy this summer and love how versatile it is. The following dish is a healthy evening dinner that is a great substitute for the regular thing.

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Serving Size: 4 people
Calories: Approximately 175! Wow! (Less than 700 calories for the whole dish!)
Prep-time: 30 minutes
Cook time: 45 minutes at 350 degrees
Tools:
– 9×13 baking dish
– Spoons
– Vegetable peeler
– Cutting board
– knife
Ingredients:
– 2 large zucchinis
– 1 large eggplant
– 1 cup Muir Glen organic garlic tomato sauce
– ¾ cup Low-fat cottage cheese
– ½ cup 2% shredded mozzarella cheese
– 3 tablespoons parmesan sprinkle cheese
Directions:
1.) Preheat your oven to 350 degrees.
2.) Begin by peeling the zucchinis and eggplant into thin ribbons with your vegetable peeler.

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3.) Spray your baking dish and begin by doing one complete layer of zucchini strips first. Place a layer of the eggplant strips on top of the zucchini. I chose to do the eggplant strips in the opposite directions of the zucchini ones.

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4.) Spread 1/3 of a cup of your tomato sauce on top of the vegetables with a spoon.
5.) Spread ¼ cup of the cottage cheese on top of the sauce.
6.) Sprinkle 1 tablespoon of parmesan cheese on top of the cottage cheese layer.

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7.) Repeat this process 2 more times: vegetables, sauce, cheese, cheese.
8.) On top of the final layer, evenly distribute and sprinkle your ½ of a cup of shredded mozzarella cheese.
9.) Place your dish into the preheated oven at 350 degrees for 30 minutes.

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10.) Allow the dish to cool for 5 minutes before slicing into fourths.

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11.) Serve and enjoy!

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Tips and tidbits:
* The dish produces a lot of liquid between the cottage cheese, eggplant, and zucchini. This makes it difficult to slice like a normal lasagna. It is, however, VERY yummy anyway.

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