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Zucchini and Eggplant Lasagna

Ingredients

  • 1 japanese eggplant sliced into 1/8" thick slices
  • 1 medium zucchini sliced into 1/8" thick slices
  • 1 tablespoon olive oil
  • 16 ounces low-fat cottage cheese drained
  • 1 whole egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 1/2 cup shredded carrots
  • 1 1/2 cups jarred marinara sauce
  • 1 1/2 cups reduced-fat shredded mozzarella cheese
  • Salt and pepper to taste