Zucchini and Eggplant Vegetable Lasagna

Name: Zucchini and Eggplant Vegetable Lasagna
Yield: serves 5
Ingredients: 1 large eggplant, cut in half lengthwise and sliced into long, thin strips (1/4-inch thick); 3 large portobello mushrooms, sliced thin; 1 large zucchini, cut in half lengthwise and sliced into long, thin strips (1/4-inch thick); Salt and freshly ground black pepper; Nonstick olive oil spray; 1 1/4 cups nonfat ricotta; 3/4 cup grated Parmigiano-Reggiano cheese; 3 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce; 1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers

December 9, 2011

This is for the pasta shunners out there who still find themselves pining for a big, gooey serving of lasagna. Nothing can really replace the toothsome texture of fresh pasta, but given the amount of “bad” carbs a serving of pasta contains, it’s understandable that some choose to avoid it altogether. Thin slices of zucchini and eggplant stand in for the pasta in this lasagna, made with fat-free ricotta and low-fat marinara sauce. It all adds up to a truly delish alternative to traditional high-calorie lasagna.

Recipe notes

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