I made this fabulous lasagna for Christmas dinner and wanted to share it with everyone. It’s a great alternative if you are cutting out carbs and/or meat.
*makes enough for a small casserole dish
1 Eggplant- peel and slice lengthwise about 1/4 inch thick
2 Zucchini- sliced lengthwise about 1/4 inch thick
1 cup of broccoli florets
1 bag of low-fat Italian cheese mix
1 large container of part skim ricotta cheese
1 jar of your favorite tomato sauce
Red Pepper Flakes (if desired)
Pam or cooking spray
1. Toss all eggplant and zucchini lightly in olive oil and sprinkle salt, pepper, oregano, and red pepper flakes on top. Roast eggplant and zucchini on a cookie sheet to get the water out.
2. Mix ricotta and Italian cheese together and set aside.
3. Spray casserole dish with Pam. In your casserole dish pour a little sauce to coat the bottom. Then layer by layer you will do eggplant, cheese mixture, sauce, broccoli, zucchini, then cheese, sauce, etc until you use all ingredients. Lay the eggplant and zucchini just how you would if they were noodles. Top with cheese.
4. Bake at 425 degrees for 45-50 minutes. Top should be golden brown and it should be bubbling!