Whole Wheat Lasagna with Vegetables

Name: Whole Wheat Lasagna with Vegetables
Yield: Makes 4-6 servings
Cuisine: Italian
Ingredients: 1 eggplant, peeled, thinly sliced into rounds, soaked in salted water for 1 hour, rinsed well; 9 lasagna noodles, cooked to 50% done; 2 cups tomato gravy (homemade or jarred); 2 cups tomato gravy (homemade or jarred); 1 yellow squash, thinly sliced, lengthwise; 1 carrot, thinly sliced, lengthwise; Whole wheat bread crumbs; 1 zucchini, thinly sliced, lengthwise; 1 red onion, thin half moon slices; Extra virgin olive oil; 2 cups tomato gravy (homemade or jarred); Fresh basil leaves

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I think everyone loves lasagna but the calories, not too much. My version swaps out the heavy cheeses for lots of thinly sliced veggies between the soft layers of pasta.

Ingredients

1 eggplant, peeled, thinly sliced into rounds, soaked in salted water for 1 hour, rinsed well
9 lasagna noodles, cooked to 50% done
1 red

Europe
Italy
Vegan
Pasta
Mediterranean

Method

Preheat oven to 350°F. Lightly oil a 10 x 10-inch baking dish.

Rinse eggplant well.

Spread a thin layer of gravy on the bottom of the pan. Layer 3 strips of lasagna to cover the bottom, trimming any excess. Layer onions, a drizzle of olive oil, a sprinkle of bread crumb