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RECIPE
19 INGREDIENTS13 STEPS50MIN

Three Cheese Zucchini Eggplant Lasagna

5.0
1 Ratings
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Lemons and Basil
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This lasagna is an absolute delight. It's one of thoes recipes loaded with veggies, herbs, and cheese, resulting in a dish that is not only full of flavor and nutrition, but is also low in calories.

50MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3
Medium  Zucchini
1
Large  Sweet Potato
1 cup
Onions , diced
2 cloves
Garlic , minced
3 cups
Tomatoes , diced
1 Tbsp
1 Tbsp
or Granulated Sugar
1/4 cup
3/4 cup
Light Aged Cheddar , chopped
to taste
Gluten-Free Bread Crumbs
3 slices
Gluten-Free Bread
1/4 tsp
Garlic Powder
1/4 tsp
Onion Powder
1/4 tsp
Dried Thyme
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Nutrition Per Serving
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CALORIES
297
FAT
12.5 g
PROTEIN
14.0 g
CARBS
34.6 g

Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
To create breadcrumbs, add Gluten-Free Bread (3 slice) to baking sheet and bake for approximately 10 minutes or until well toasted, remove and allow to cool completely.
Step 3
Once cooled, use hands to break the bread to create small crumbs. While the bread is still on the baking sheet, add Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon), Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon), Dried Thyme (1/4 teaspoon) and toss. Set aside.
Step 4
Slice Japanese Eggplant (2), Zucchini (3), and Sweet Potato (1) into thin layers.
Step 5
Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed.
Step 6
Sprinkle all that with salt and pepper and bake at 425 degrees F (220 degrees C) for 15 minutes or until tender.
Step 7
While the veggies bake, add Onion (1 cup) and Garlic (2 clove) to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.
Step 8
Add Tomato (3 cup) and cook for another 3-4 minutes.
Step 9
Stir in Dried Parsley (1 tablespoon), Dried Basil (1 tablespoon) and Coconut Sugar (1 tablespoon) and cook for another 1-2 minutes.
Step 10
Remove onion and tomato mixture from heat, then stir in Parmesan Cheese (1/4 cup).
Step 11
Prepare a 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 Shredded Mozzarella Cheese (1 cup), and 1 ounce Light Aged Cheddar (3 ounce).
Step 12
Then layer zucchini and repeat the process. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar.
Step 13
Top with bread crumbs and bake for 15 minutes. Top with Fresh Basil (to taste) and serve hot.

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Nutrition Per Serving
Calories
297
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
29.5 mg
10%
Carbohydrates
34.6 g
13%
Fiber
5.5 g
20%
Sugars
11.5 g
--
Protein
14.0 g
28%
Sodium
441.2 mg
19%
Vitamin D
0.0 µg
0%
Calcium
350.4 mg
27%
Iron
2.6 mg
14%
Potassium
641.8 mg
14%
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