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Eggplant Zucchini Lasagna recipe

Eggplant Zucchini Lasagna

Indulge in our delicious Eggplant and Zucchini Lasagna, a hearty and healthy dish that brings the flavors of summer right to your table. Perfect for family dinners or impressing guests, this layered delight is sure to become your new favorite!

Cuisine ,
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 40 mins Rest Time: 10 mins Total Time: 1 hr 10 mins
Cooking Temp 180  °C
Servings 4
Estimated Cost $  15
Calories 350
Best Season Summer
Dietary Gluten-Free
Description

Indulge in our delicious Eggplant and Zucchini Lasagna, a hearty and healthy dish that brings the flavors of summer right to your table. Perfect for family dinners or impressing guests, this layered delight is sure to become your new favorite!

Ingredients for Eggplant Zucchini Lasagna
    Main Ingredients
  • 1 unit Eggplant, sliced
  • 1 unit Zucchini, sliced
  • 1 unit Tomato, chopped (cooked)
  • 2 tablespoons Mozzarella cheese or Minas cheese, grated
  • 1 unit Small onion, chopped
  • 2 unit Garlic cloves, minced
  • to taste unit Pink salt
  • to taste unit Black pepper
  • to taste unit Olive oil
  • to taste unit Basil
  • 2 tablespoons Shredded chicken or chopped mushrooms
  • 200 grams Lean ground beef
  • 1 teaspoon Sesame seeds
Instructions
    Preparation Steps
  1. Prepare the Eggplant

    Cut the eggplant into thin slices lengthwise, season, and grill in a skillet, then set aside.

  2. Make the Tomato Sauce

    Chop the tomatoes and sauté the onion and minced garlic in olive oil. Add the chopped tomatoes and sauté a bit longer. Add water and let it boil until it breaks down. Add some basil, salt, and pepper to taste, then add the protein. Cover and simmer on low heat.

  3. Assemble the Lasagna

    In a glass baking dish, start by spreading a little of the reserved sauce, then layer with eggplant, sauce, and cheese, and continue layering until all ingredients are used or the dish is full. Finish by sprinkling grated cheese and sesame seeds on top.

  4. Bake

    Bake in the oven until golden.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1079kcal
% Daily Value *
Total Fat 72.4g112%
Saturated Fat 24.1g121%
Trans Fat 2.4g
Cholesterol 191mg64%
Sodium 2922.0mg122%
Potassium 2962.9mg85%
Total Carbohydrate 56.4g19%
Dietary Fiber 22.8g92%
Sugars 31.4g
Protein 58.3g117%
Vitamin A 157.14 IU
Vitamin C 72.15 mg
Calcium 380.04 mg
Iron 7.84 mg
Vitamin D 0.47 IU
Vitamin E 5.52 IU
Vitamin K 58.71 mcg
Thiamin 0.55 mg
Riboflavin 0.99 mg
Niacin 17.08 mg
Vitamin B6 1.87 mg
Folate 226.37 mcg
Vitamin B12 4.60 mcg
Phosphorus 799.23 mg
Magnesium 199.97 mg
Zinc 11.83 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This lasagna can be prepared in advance and stored in the refrigerator for up to 2 days.

Keywords: lasagna, eggplant, zucchini, healthy, vegetarian
Read it online: https://bitechase.com/recipe/eggplant-zucchini-lasagna/

Enjoy this delicious lasagna recipe that showcases the best of summer vegetables!