Eggplant and Zucchini Lasagna

  • Yield: 6 servings


1/2cup chopped onion
1/2teaspoon minced garlic
2cups peeled diced eggplant
1/2cup chopped green bell pepper
1small zucchini, diced
1cup sliced fresh mushrooms
1 (16-ounce) can no-salt-added whole tomatoes, chopped, with their juice
1teaspoon dried oregano
1teaspoon dried basil
1/4teaspoon pepper
8 lasagna noodles
2large egg whites, beaten
1 (12-ounce) carton nonfat cottage cheese
2tablespoons chopped parsley
1cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. In a large pan coated with nonstick cooking spray, saute onion and garlic over medium-high heat 2 minutes. Stir in eggplant, green pepper, zucchini, mushrooms, tomatoes with juice, oregano, basil and pepper. Cover, reduce heat, and simmer 10 minutes, or until vegetables are tender. Set the vegetable mixture aside.
  3. Cook lasagna noodles according to package directions, omitting any oil and salt. Drain noodles and cut in half crosswise; set aside.  Combine egg whites, cottage cheese and parsley; set aside.
  4. Coat a 9-inch-square baking dish with nonstick cooking spray. Place half the lasagna noodle halves on the bottom. Spoon half the cottage cheese mixture over noodles. Spread half the vegetable mixture over cottage cheese mixture and sprinkle half the mozzarella over vegetable mixture. Repeat layers. Cover and bake 20 to 25 minutes, until bubbly.

Nutritional Info *per serving

  • Calories 221
  • Fat 4.4g
  • Saturated Fat 2.2g
  • Cholesterol 39mg
  • Sodium 295mg