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Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato
SERIOUS EATS13Ingredients
105Minutes
450Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup extra virgin olive oil (divided)
- 3/4 lb. zucchini (about 2 medium, ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick)
- kosher salt
- 3/4 lb. summer squash (about 2 medium, ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick)
- 3/4 lb. Japanese eggplant (about 2, ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick)
- 15 no boil lasagna noodles (1 box)
- 3 Tbsp. butter
- 3 Tbsp. all purpose flour
- 1 qt. whole milk
- 2 oz. parmigiano reggiano cheese (freshly grated)
- 1 qt. crushed tomatoes (homemade or store-bought)
- 3/4 lb. fresh mozzarella cheese (torn into rough chunks)
- 1 handful basil leaves
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium610mg25% |
| Potassium1090mg31% |
| Protein14g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium40% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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