11 01, 2017

Zucchini Eggplant Lasagna

January 11th, 2017|Recipe|Comments Off on Zucchini Eggplant Lasagna



1 large eggplant, cut crosswise into 1/4-inch-thick slices

3/4 teaspoon salt, divided

2 teaspoons olive oil

3/4 cup chopped onion (about 1 medium onion)

3 garlic cloves, chopped

3/4 teaspoon ground black pepper, divided

1/2 teaspoon chopped fresh oregano

1/8 teaspoon ground red pepper

1 (28-ounce) can crushed tomatoes

1 cup fresh basil leaves, chopped

1 cup (8 ounces) part-skim ricotta cheese

1 (8-ounce) package precooked whole grain lasagna noodles

2 medium zucchinis, cut into 1/4-inch-thick slices

2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 350°.
  2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
  3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add 1/4 tsp salt, 1/4 tsp black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
  4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned.


Serving Size: 1/12 of Lasagna

Calories 216

Fat 7.7g

Saturated Fat 4.2g

Monounsaturated fat 2g


Polyunsaturated fat 0.4g

Protein 12.7g

Carbohydrate 25.7g

Fiber 4.2g


Cholesterol 21g

Iron 1.3mg

Sodium 393mg

Calcium 247mg


Recipe from: http://www.myrecipes.com/recipe/zucchini-eggplant-lasagna

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17 10, 2015

Zucchini Ranch Chips

October 17th, 2015|Recipe|Comments Off on Zucchini Ranch Chips

Zucchini Ranch Chips


3 medium zucchini, thinly sliced (1/4” thick) on a mandoline or with knife

1 T lemon juice

1 T olive oil

1/2 tsp salt salt

1/2 tsp garlic powder

2 tsp dried dill


Preheat oven to 450F. Mix all ingredients with clean hands in a large mixing bowl. Place slices on a baking sheet lined with parchment paper or foil and bake for 25 minutes or until lightly browned. Store chips in an airtight container for up to 1 week.