- Total Time:Â 60 minutes
- Â Yield:Â 4 servings
- Â Diet:Â vegetarian
This eggplant and zucchini lasagna is a delicious and healthy option that suits any diet. Perfect for vegetarians and those who enjoy light meals.
Ingredients
- 2Â eggplants
- 2Â zucchini
- 1Â cup of tomato sauce
- 200g of ricotta cheese
- 150g of mozzarella cheese
- 1Â egg
- 1Â clove of garlic
- 1Â tablespoon of fresh basil
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180°C.
- Blanch the eggplants and zucchini in salted water for 10 minutes.
- In a bowl, mix the ricotta cheese, egg, chopped garlic, and basil.
- On a baking tray, place a layer of tomato sauce.
- Add a layer of eggplant, followed by a layer of the ricotta mixture and a layer of mozzarella.
- Repeat the layers until you finish with a layer of sauce and mozzarella on top.
- Bake for 30-35 minutes until golden brown.
Notes
- This dish can be prepared in advance and reheated.
- Ricotta cheese can be substituted with tofu for a vegan option.
- Prep Time:Â 20 minutes
- Cook Time:Â 40 minutes
- Category:Â Main course
- Method:Â baking
- Cuisine:Â Italian
Nutrition
- Serving Size:Â 1 portion
- Calories:Â 350
- Sugar:Â 6g
- Sodium:Â 500mg
- Fat:Â 20g
- Saturated Fat:Â 10g
- Unsaturated Fat:Â 7g
- Trans Fat:Â 0g
- Carbohydrates:Â 30g
- Fiber:Â 5g
- Protein:Â 15g
- Cholesterol:Â 50mg