Eggplant Summer Squash Lasagna
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.
(Percentage of daily recommendation)
| Calorie | 893 cal. | (43 %) | ||
| Protein | 41.33 g | (42 %) | ||
| Fat | 48.49 g | (42 %) | ||
| Carbohydrates | 80.1 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.28 g | (38 %) |
| Vitamin A | 446.18 mg | (55,773 %) | ||
| Vitamin D | 3.63 μg | (18 %) | ||
| Vitamin E | 2.21 mg | (18 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 1.01 mg | (92 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.82 mg | (59 %) | ||
| Folate | 157.95 μg | (53 %) | ||
| Pantothenic acid | 2.67 mg | (45 %) | ||
| Biotin | 13.77 μg | (31 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 43.29 mg | (46 %) | ||
| Potassium | 1,788.33 mg | (45 %) | ||
| Calcium | 906.39 mg | (91 %) | ||
| Magnesium | 174.05 mg | (58 %) | ||
| Iron | 4.29 mg | (29 %) | ||
| Iodine | 60.8 μg | (30 %) | ||
| Zinc | 4.92 mg | (62 %) | ||
| Saturated fatty acids | 22.65 g | |||
| Cholesterol | 106.42 mg |
Ingredients
- Ingredients
- 2 Eggplant
- 2 Zucchini
- salt
- 2 Tbsps olive oil
- freshly ground peppers
- 2 onions
- 2 garlic cloves
- 2 Tbsps butter
- 3 Tbsps Pastry flour
- 34 ozs milk
- freshly grated Nutmeg
- 10 ozs Ricotta cheese
- 14 ozs Beefsteak tomato
- 4 ozs Mozzarella
- butter (for the pan)
- 14 ozs Lasagne noodle (without precooking)
- 4 ozs grated Parmesan
- 1 oz Pine nuts
Preparation steps
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.
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.
Preheat the oven to 400°F.
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.
