You are here: Home » Recipes » Eggplant and Zucchini Lasagna Eggplant and Zucchini Lasagna Recipe by Relish ContributorKitchen Tested Yield 6 servings If you don't tell your family this rich lasagna is meatless, they probably won't think to ask. PrintEmail Ingredients 1/2 cup chopped onion1/2 teaspoon minced garlic2 cups peeled diced eggplant1/2 cup chopped green bell pepper1 small zucchini, diced1 cup sliced fresh mushrooms1 (16-ounce) can no-salt-added whole tomatoes, chopped, with their juice1 teaspoon dried oregano1 teaspoon dried basil1/4 teaspoon pepper8 lasagna noodles2 large egg whites, beaten1 (12-ounce) carton nonfat cottage cheese2 tablespoons chopped parsley1 cup shredded part-skim mozzarella cheese Instructions Preheat oven to 350F. 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. 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. 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.