Eggplant, Zucchini and Portabella Lasagne
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
4 Portions
- Serves:
- 4
ingredients
- 1 lb zucchini, ends removed and sliced lengthwise into wide, flat strips
- 1 large portabella mushroom, sliced into strips
- 1 large eggplant, ends removed and sliced lengthwise into wide, flat strips
- 15 ounces frozen chopped spinach, thawed, thoroughly drained and patted dry
- 16 ounces canned tomato sauce
- 2 garlic cloves, chopped fine
- 1 egg white
- 1 cup fat-free ricotta cheese
- 1⁄2 cup shredded fat free mozzarella cheese
- 1 tablespoon reduced-fat parmesan cheese
- 1 tablespoon chopped basil
- 1⁄4 teaspoon salt
- 1 pinch nutmeg
directions
- Preheat oven to 425 degrees.
- Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
- Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
- Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
- Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
- Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
- Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
- Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
- Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
- Let cool, cut into 4 pieces, and dig in!
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