Low Calorie Zucchini and Eggplant Lasagna

I love lasagna but HATE the calories that come along with it.  My fix for this: a noodle-less lasagna recipe that I found in the magazine Clean Eating (one of my favorite magazines!).  It turned out absolutely delicious.  Next time I may add some fresh or canned diced tomatoes to make it even more Lasagna like!   Nothing beats cooking a fresh and healthy meal.

Zucchini and Eggplant Lasagna

Ingredients:

• 1 1lb eggplant, cut into 1/2 inch thick rounds
• 2 medium zucchini, cut into 1/2 inch thick rounds
• 2 medium yellow squash, cut into 1/2 inch thick rounds
• 1 tsp extra virgin olive oil
• 1/2 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1.5 cups cottage cheese
• 2 tsp dried oregano
• 3/4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 375°F.
2. Lightly spray a baking sheet with cooking spray. Place eggplant, zucchini and squash out in a singe layer on the baking sheet.  Bake for 30 minutes; remove from oven and set aside.
3. In a large non-stick pan heat oil for a minute.  Add onions to the pan and cook for 5 minutes or until translucent.  Add garlic and cook for an additional 2 minutes.  Remove from heat and stir in the cottage cheese and oregano.
4. Lightly spray a 11 x 7 inch baking dish with cooking spray.  Line the bottom of the dish with zucchini and squash.  Use all of the rounds, overlapping them to cover the whole bottom of the dish. Top with the cottage cheese mixture.  Place eggplant on top of the cottage cheese layer in overlapping rows, then top with mozzarella.
5. Bake for 30 minutes or until cheese is golden brown and bubbling.

*Makes 4 servings, 23g protein, 250 calories per serving.  Add 80 calories if having a Quorn Chik'n Cutlet with the lasagna.

Happy eating!