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Eggplant, Zucchini and Yellow Squash Lasagna

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eggplant-yellow-squach-zucchini-lasagna

There are no noodles is this lasagna, but delicious layers of healthy vegetables! Serve with ciabatta bread on the side, or turn it into a side dish for chicken or steak. This is also one of my favorite low-carb dishes. Enjoy with a glass of Chianti!

Serves 8

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 rosemary sprig, minced
  • 2 tomatoes, chopped
  • 4 tablespoons tomato paste
  • 2 ½ cups water
  • 1 medium eggplant, finely sliced crosswise
  • 1 large zucchini, finely sliced crosswise
  • 1 large yellow squash, finely sliced crosswise
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh oregano
  • ½ cup basil, chopped
  • 15 oz ricotta
  • 2 eggs, beaten
  • ½ teaspoon freshly ground nutmeg
  • 1 ½ cup shredded mozzarella cheese
  • 1 cup white sauce*
  • 2 tablespoons sheredded parmegiano-reggiano or parmesan cheese
  • 2 cups arugula

Directions:

In a large sauce pan heat the olive oil on medium high heat and cook the onions until soft, stirring occasionally, 3 minutes. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the tomatoes, tomato paste and water and bring to a light boil, reduce heat to medium and cook until tomatoes start to dissolve, 4 minutes. Stir in the eggplant, zucchini and yellow squash. Season with salt and pepper and cook for 5 minutes. Remove from heat and fold in the oregano and basil. Set aside.

In a medium size bowl, mix the ricotta with the eggs. Add the nutmeg and season with salt and pepper.

Preheat oven to 350 F degrees.

 In a large oven proof deep-dish, assemble as following:

  • First layer: add half of the vegetables and tomato sauce on the bottom of dish.
  • Second layer: spread the ricotta mixture.
  • Third layer: add 1 cup mozzarella cheese.
  • Fourth layer: add the white sauce.
  • Fifth layer: remaining vegetables and tomato sauce.
  • Top layer: remaining mozzarella cheese and parmegiano-reggiano.

Bake for 30 minutes.

Remove from oven and let it seat for 10 minutes. Top with the arugula and serve.

eggplant-lasagna

Notes:

*The white sauce I used is the CSWS (Cynthia’s Special White Sauce) and this is the one I recommend. Click here for recipe. It takes time to prepare but it is worth it. I usually make a large batch and store extra for up to one week to use in other recipes. You can substitute for store bough white sauce, béchamel, or leave the white sauce out of the recipe – in that case it will be less creamy, but still great!

Nutrition Facts:

8 Servings

Amount Per Serving
 
Calories 262.4
 
Total Fat 16.7 g
 
Cholesterol 86.1 mg
 
Sodium 274.2 mg
 
Potassium 510.2 mg
 
Total Carbohydrate 13.4 g
 
Dietary Fiber 3.2 g
 
Sugars 1.0 g
 
Protein 15.8 g

eggplant-zucchini-squash

Below the lasagna before the arugula topping. Looks good already!

eggplant-zucchini-yellow-squach-cheese

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