The following recipe printed in the 2018 Summer edition of the Oldham County Extension Newsletter.
Summer Garden Lasagna Recipe
- 5 medium zucchini
- 2 yellow summer squash
- 3 tablespoons olive oil
- 2 large eggplants, sliced 1/2
- 8 ounces plain Greek yogurt
- 2 cups low fat cottage cheese
- 1/2 cup chopped fresh basil
- 2 teaspoons salt
- 1 medium yellow onion, diced
- 1/4 cup fresh chives, chopped
- 2 garlic cloves, pressed
- 10 ounces fresh spinach
- 1 (24 ounce) jar spaghetti sauce
- 8 ounces shredded mozzarella cheese
Thinly slice zucchini and summer squash 1/4 inch thick and toss with 1 tablespoon olive oil and 1 teaspoon salt. Roast in oven at 400 °F for 20 minutes, turn slices after 10 minutes. Slice eggplants, toss with 1 tablespoon olive oil; place on baking sheet. Roast in oven at 400 °F for 20 minutes, turn slices after 10 minutes. If needed, place under broiler for 5 minutes to reduce excess moisture. Mix together yogurt, cottage cheese, basil, 1 teaspoon salt, diced onion, and chives.
Sauté garlic in remaining olive oil until golden. Add spinach to pan and cook until wilted. Spoon half of roasted zucchini, squash, and sauteed garlic into a greased 9 by 11 inch baking dish. Coat evenly with half of the cottage cheese and yogurt mixture. Place an even layer of eggplants on cottage cheese mixture. Spread a layer of spaghetti sauce on eggplants and sprinkle with mozzarella cheese. Repeat process for one more layer. Bake at 425 °F for 40 to 45 minutes. Sprinkle with chopped basil and cheese for garnish.
Nutritional Analysis: 240 calories, 10 g fat, 4 g saturated fat, 20 mg cholesterol, 840 mg sodium, 20 g carbohydrate, 6 g fiber, 7 g sugars, 17 g protein
Yield: 10, 1 cup servings
Source: Plate It Up! Kentucky Proud, University of Kentucky Extension