Photo: Eaters Collective
Meatless Monday: Eggplant-Zucchini Lasagna with FontinaEggplant-Zucchini Lasagna with Fontina
11 ingredients
Serves 4-6
openrecipes
Estimated Nutrition (whole recipe, rough)
515
Calories
24g
Protein
32g
Fat
33g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1/2 cup olive oil
- 1 large eggplant, cut into 1/2 inch-thick slices
- 2 large zucchini, cut on the diagonal into 1/2-inch thick slices
- Kosher salt
- 7 plum tomatoes
- 2 cloves garlic, minced
- 1/2 pound no-boil lasagna noodles
- 12 ounces whole-milk ricotta
- 1/2 teaspoon dried oregano
- 6 ounces fontina, grated
- 2 tablespoons freshly grated Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes