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Zucchini and Eggplant Lasagna
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1
japanese eggplant
sliced into 1/8" thick slices
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1
medium zucchini
sliced into 1/8" thick slices
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1
tablespoon
olive oil
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16
ounces
low-fat cottage cheese
drained
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1
whole egg
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1/4
cup
grated Parmesan cheese
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1
teaspoon
garlic powder
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1
teaspoon
dried Italian seasoning
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1 1/2
cup
shredded carrots
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1 1/2
cups
jarred marinara sauce
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1 1/2
cups
reduced-fat shredded mozzarella cheese
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Salt and pepper
to taste