Gluten Free Zucchini Lasagna

January 04, 2014

143

2 Eggplants (about 7-8 inches in length)
2 zucchini
1/2 onion chopped
2-3 cloves fresh minced garlic
15 oz ricotta cheese
2 cups sharp cheddar cheese
1 jar spaghetti sauce (or make your own!)
1/2 tsp dried oregano, basil, parsley
pinch garlic salt
oil or butter to sauté vegetables
salt and pepper to season along the way

Evenly chop up eggplant. Heat up frying pan to medium/high heat with olive oil cook until soft (but not falling apart). Set aside. Cut up zucchini in thin slices. Cut up onion set aside. Mince up 2-3 garlic cloves and set aside. In the same frying pan as eggplant pan saute garlic, and onion. Add sauce and simmer to a boil. Add in the dried oregano, basil and parsley with a pinch of garlic salt. Mix everything together and set aside for layering. Preheat the oven to 375 degrees.Layer zucchini, spaghetti sauce, ricotta cheese, eggplant, spaghetti sauce and cheddar cheese in 9 x 13 pan. Bake for 45 minutes.

Nutritions

Calories
134

Sodium
308mg
12% DV

Fat
8g
12% DV

Protein
8g
17% DV

Carbs
6g
2% DV

Fiber
1g
4% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 5g 27%

Polysaturated Fat 0.33g 2%

Monosaturated Fat 2g 15%

Cholesterol 28mg 9%

Sodium 308mg 12%

Potassium 200mg 5%

Protein 8g 17%

% DAILY VALUE^*

Total Carbohydrate

Fiber 1g 4%

Sugar 2g 4%

Vitamin A 524IU 10%

Vitamin B6 0.26mg 13%

Vitamin C 2mg 3%

Calcium 221mg 22%

Iron 0.59mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Baked Gluten-Free