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RECIPE
19 INGREDIENTS13 STEPS50min

Three Cheese Zucchini Eggplant Lasagna

5.0
1 Ratings
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.
Three Cheese Zucchini Eggplant Lasagna Recipe | SideChef
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.
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!
http://lemonsandbasil.com/
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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!
http://lemonsandbasil.com/
50min
Total Time
$2.80
Cost Per Serving

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

Cooking Instructions

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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 slices) 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 tsp) , Dried Basil (1 tsp) , Garlic Powder (1/4 tsp) , Onion Powder (1/4 tsp) , Dried Thyme (1/4 tsp) and toss. Set aside.
Step 4
Slice Japanese Eggplants (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 Onions (1 cup) and Garlic (2 cloves) to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.
Step 8
Add Tomatoes (3 cups) and cook for another 3-4 minutes.
Step 9
Stir in Dried Parsley (1 Tbsp) , Dried Basil (1 Tbsp) and Coconut Sugar (1 Tbsp) 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 (3/4 cup) .
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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