Eggplant Summer Squash Lasagna

5
Average: 5 (3 votes)
(3 votes)
Eggplant Summer Squash Lasagna
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
893
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish might be high in calories but it's a great source of nutrients such as cell-protecting antioxidants from the eggplant and tomatoes, and satiating protein from the cheese and pine nuts.

If you're looking to cut down on the fat content of this dish, substitute low-fat milk and low-fat cheese.

1 serving contains
(Percentage of daily recommendation)
Calorie893 kcal(43 %)
Protein41.33 g(42 %)
Fat48.49 g(42 %)
Carbohydrates80.1 g(53 %)
Sugar added0 g(0 %)
Roughage11.28 g(38 %)
Vitamin A446.18 mg(55,773 %)
Vitamin D3.63 μg(18 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂1.01 mg(92 %)
Niacin13.5 mg(113 %)
Vitamin B₆0.82 mg(59 %)
Folate157.95 μg(53 %)
Pantothenic acid2.67 mg(45 %)
Biotin13.77 μg(31 %)
Vitamin B₁₂1.73 μg(58 %)
Vitamin C43.29 mg(46 %)
Potassium1,788.33 mg(45 %)
Calcium906.39 mg(91 %)
Magnesium174.05 mg(58 %)
Iron4.29 mg(29 %)
Iodine60.8 μg(30 %)
Zinc4.92 mg(62 %)
Saturated fatty acids22.65 g
Cholesterol106.42 mg

Ingredients

for
4
Ingredients
2 Eggplant
2 zucchini
salt
2 tablespoons olive oil
freshly ground peppers
2 onions
2 garlic
2 tablespoons butter
3 tablespoons Pastry flour
34 ounces milk
freshly grated Nutmeg
10 ounces Ricotta cheese
14 ounces Beefsteak tomato
4 ounces Mozzarella
butter (for the pan)
14 ounces Lasagne noodle (without precooking)
4 ounces grated Parmesan
1 ounce Pine nuts
How healthy are the main ingredients?
Eggplantzucchinisaltolive oiloniongarlic

Preparation steps

1.

Rinse the eggplant and summer squash. Cut into slices. Sprinkle the eggplant and summer squash with salt and infuse in water for about 30 minutes. Pat dry and saute in hot oil on both sides. Season with salt and pepper.

2.

Peel and finely chop the onion and garlic. Saute in melted butter. Sprinkle with flour and saute for 1 minute. Add the milk and bring to a boil, stirring constantly. Season with salt, pepper and nutmeg. Simmer for about 4 minutes. Remove from the heat and stir in the ricotta.

3.

Preheat the oven to 400°F.

4.

Rinse the tomatoes, remove the stems and cut into slices. Drain and coarsely chop the mozzarella. Pour some of the sauce into the greased pan and top with lasagna noodles. Cover with a few vegetable slices and more sauce. Sprinkle with parmesan and top with lasagna noodles. Continue until all ingredients have been used, ending with the vegetables. Sprinkle with pine nuts and mozzarella. Bake for about 40 minutes. Remove from the oven and serve immediately.