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.
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
– 9×13 baking dish
– Vegetable peeler
– Cutting board
– 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
1.) Preheat your oven to 350 degrees.
2.) Begin by peeling the zucchinis and eggplant into thin ribbons with your vegetable peeler.
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.
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.
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.
10.) Allow the dish to cool for 5 minutes before slicing into fourths.
11.) Serve and enjoy!
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.