Eggplant-Zucchini Lasagna with Fontina

Big Girls Small Kitchen
Reviews(1)
Eggplant-Zucchini Lasagna with Fontina
6k
11
510
65

Ingredients

  • 1/2 cup olive oil
  • 1 eggplant (large, cut into 1/2 inch-thick slices)
  • 2 zucchini (large, cut on the diagonal into 1/2-inch thick slices)
  • kosher salt
  • 7 plum tomatoes
  • 2 cloves garlic (minced)
  • 1/2 pound oven-ready lasagna noodles
  • 12 ounces ricotta (whole-milk)
  • 1/2 teaspoon dried oregano
  • 6 ounces fontina (grated)
  • 2 tablespoons freshly grated parmesan
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NutritionView more

510Calories
Sodium23%DV540mg
Fat65%DV42g
Protein39%DV20g
Carbs5%DV16g
Fiber20%DV5g

PER SERVING *

Calories510Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat15g75%
Trans Fat
Cholesterol75mg25%
Sodium540mg23%
Potassium770mg22%
Protein20g39%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.