Zucchini Eggplant (Aubergine) Low-Carb Lasagna Recipe

Name: Zucchini Eggplant (Aubergine) Low-Carb Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini; 1 medium eggplant; 1 large onion, chopped; 3 garlic cloves, chopped; 6 sweet Italian turkey sausage links, about 1 1/4 lbs, chopped (optional); 1 red bell pepper, chopped; 1 (8 ounce) package sliced mushrooms; 1 (10 ounce) package frozen spinach, thawed; 28 ounces pasta sauce, any style; 1 (15 ounce) container fat-free ricotta cheese; 4 ounces low fat cottage cheese; 2 scallions, chopped; 2 eggs; 3 cups low fat mozzarella; 1/2 cup parmesan cheese, freshly grated; 1 dash ground nutmeg; salt; pepper; olive oil flavored cooking spray; 3 tablespoons olive oil

Servings: persons

1 medium zucchini
1 medium eggplant
1 large onion, chopped
3 garlic cloves, chopped
6 sweet Italian turkey sausage links, about 1 1/4 lbs, chopped (optional)
1 red bell pepper, chopped
1 (8 ounce) package sliced mushrooms
1 (10 ounce) package frozen spinach, thawed
28 ounces pasta sauce, any style
1 (15 ounce) container fat-free ricotta cheese
4 ounces low fat cottage cheese
2 scallions, chopped
2 eggs
3 cups low fat mozzarella
1/2 cup parmesan cheese, freshly grated
1 dash ground nutmeg
salt
pepper
olive oil flavored cooking spray
3 tablespoons olive oil

1
["Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your ""noodles"". It's time-consuming, but it's SO worth it!", "In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.", "Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.", "Preheat oven to 375u00b0F.", "Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.", "Repeat.", "Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes."]

1788

kcal

Calories

Fat

184

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium zucchini, 1 medium eggplant, 1 large onion, chopped, 3 garlic cloves, chopped, and more.

Yes, Zucchini Eggplant (Aubergine) Low-Carb Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Eggplant (Aubergine) Low-Carb Lasagna

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