The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.
0.25 inch 1 large eggplant, sliced lengthwise into long strips
0.25 inch 1 large zucchini, sliced lengthwise into long strips
12 ounce Sweet Italian Sausage, Casings Removed
0.5 Onion chopped
2 Cloves Garlic, Minced
1 can No salt added crushed tomatoes
0.25 cup Dry red wine
1 teaspoon Dried Basil
1 teaspoon Dried oregano
1 cup Part Skim Ricotta Cheese
1 Large egg
0.25 teaspoon Ground pepper
1 cup Shredded Mozzarella, Divided
Nutrition value
130
calories per serving
7 g Fat11 g Protein4 g Carbs1 g FiberOther
Current Totals
7 g Fat
11 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
11 g
Fiber
1 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
120 mg
Iron
1 mg
Vitamin A
70 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
1 mg
Phosphorus
123 mg
Selenium
12 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment