{"id":129011,"date":"2022-09-01T08:00:54","date_gmt":"2022-09-01T12:00:54","guid":{"rendered":"https:\/\/www.strongfitnessmag.com\/?p=129011"},"modified":"2022-09-02T11:11:13","modified_gmt":"2022-09-02T15:11:13","slug":"eggplant-and-zucchini-lasagna","status":"publish","type":"post","link":"https:\/\/www.strongfitnessmag.com\/nutrition\/eggplant-and-zucchini-lasagna\/","title":{"rendered":"Eggplant and Zucchini Lasagna"},"content":{"rendered":"

\"\"

Recipe by <\/strong>Sara Frenza<\/strong><\/a>Photo by Elena Veselova<\/a>\/shutterstock.com<\/strong><\/p>\n

Prep Time: 30 minutesTotal Time: 1 hourMakes 1 serving<\/p>\n

\u2022 <\/strong>90 g cooked ground beef<\/strong>\u2022 <\/strong>1 zucchini, sliced length-wise<\/strong>\u2022 <\/strong>1 eggplant, sliced length-wise<\/strong>\u2022 <\/strong>1<\/sup>\u20442<\/sub> cup tomato sauce<\/strong>\u2022 <\/strong><\/strong>Avocado spray<\/strong>\u2022 <\/strong><\/strong>38 g light mozzarella<\/strong>\u2022 <\/strong><\/strong>5 g parmesan cheese<\/strong>\u2022 <\/strong><\/strong>Salt and pepper to taste<\/strong><\/p>\n

1. <\/strong>Cook ground beef in non-stick frying pan.<\/p>\n

2. <\/strong>Thinly slice zucchini and eggplant length-wise, about \u00bc inch thick <\/p>\n

3.<\/strong> Salt the zucchini and eggplant in a bowl and lightly spray with avocado oil, then grill the eggplant and zucchini. <\/p>\n

4.<\/strong> In a casserole dish, spread \u00bd of the tomato sauce at the bottom of the dish. Then layer cooked eggplant, ground beef, mozzarella, cooked zucchini, sauce, and top with parmesan cheese.<\/p>\n

5.<\/strong> Bake in oven at 400\u00b0F for 30 minutes.<\/p>\n

Variations <\/strong><\/em>Sub chicken or turkey for beef.Sub different cheese like asiago or parmesan.Add ricotta or cottage cheese in middle layer.<\/p>\n","protected":false},"excerpt":{"rendered":"

With summer coming to a close, we\u2019ll miss the backyard BBQs and fresh picking platters. But as autumn approaches, we\u2019re looking forward to digging into some hearty meals, like this Eggplant and Zucchini Lasagna you\u2019re bound to fall for.<\/p>\n","protected":false},"author":256,"featured_media":129020,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":"","tve_updated_post":"

\"\"<\/span><\/div>
\t

Recipe by <\/strong>Sara Frenza<\/strong><\/a>
Photo by Elena Veselova<\/a>\/shutterstock.com<\/strong><\/p>

Prep Time: 30 minutes
Total Time: 1 hour
Makes 1 serving<\/p><\/div>

\t

\u2022 <\/strong>90 g cooked ground beef<\/strong>
\u2022 <\/strong>1 zucchini, sliced length-wise<\/strong>
\u2022 <\/strong>1 eggplant, sliced length-wise<\/strong>
\u2022 <\/strong>1<\/sup>\u20442<\/sub> cup tomato sauce<\/strong>
\u2022 <\/strong><\/strong>Avocado spray<\/strong>
\u2022 <\/strong><\/strong>38 g light mozzarella<\/strong>
\u2022 <\/strong><\/strong>5 g parmesan cheese<\/strong>
\u2022 <\/strong><\/strong>Salt and pepper to taste<\/strong><\/p><\/div>

1. <\/strong>Cook ground beef in non-stick frying pan.<\/p>

2. <\/strong>Thinly slice zucchini and eggplant length-wise, about \u00bc inch thick <\/p>

3.<\/strong> Salt the zucchini and eggplant in a bowl and lightly spray with avocado oil, then grill the eggplant and zucchini. <\/p>

4.<\/strong> In a casserole dish, spread \u00bd of the tomato sauce at the bottom of the dish. Then layer cooked eggplant, ground beef, mozzarella, cooked zucchini, sauce, and top with parmesan cheese.<\/p>

5.<\/strong> Bake in oven at 400\u00b0F for 30 minutes.<\/p><\/div>

\n\t
<\/div>\n\t

Variations <\/strong><\/em>
Sub chicken or turkey for beef.
Sub different cheese like asiago or parmesan.
Add ricotta or cottage cheese in middle layer.<\/p><\/div><\/div>\n<\/div>","tve_custom_css":"@media (min-width: 300px){:not(#tve) [data-css=\"tve-u-182f5665433\"] { font-size: 13px !important; }[data-css=\"tve-u-182f576bea4\"] { --tve-border-radius:26px; border-radius: 26px; overflow: hidden; background-image: linear-gradient(var(--tcb-color-10),var(--tcb-color-10)) !important; background-size: auto !important; background-position: 50% 50% !important; background-attachment: scroll !important; background-repeat: no-repeat !important; --background-image:linear-gradient(var(--tcb-color-10),var(--tcb-color-10)) !important; --background-size:auto auto !important; --background-position:50% 50% !important; --background-attachment:scroll !important; --background-repeat:no-repeat !important; --tve-applied-background-image:linear-gradient(var$(--tcb-color-10),var$(--tcb-color-10)) !important; }:not(#tve) [data-css=\"tve-u-182f576edc5\"] { color: var(--tcb-color-3) !important; --tcb-applied-color:var$(--tcb-color-3) !important; --tve-applied-color:var$(--tcb-color-3) !important; }[data-css=\"tve-u-182f57789c1\"] { padding-bottom: 0px !important; margin-bottom: -17px !important; }[data-css=\"tve-u-182f577c8d3\"] { padding-bottom: 0px !important; }[data-css=\"tve-u-182f577e82d\"] { margin-bottom: 40px !important; }[data-css=\"tve-u-182f92b345f\"] { width: 1400px; margin-bottom: 19px !important; }[data-css=\"tve-u-182f92b345f\"] .tve_image_frame { height: 469.42px; }[data-css=\"tve-u-182f92bc181\"] { margin-top: -1px; margin-left: 0px; width: 100% !important; max-width: none !important; }}","tve_user_custom_css":"","tve_globals":{"e":"1","font_cls":[]},"tcb2_ready":1,"tcb_editor_enabled":1,"tve_landing_page":"","_tve_header":"","_tve_footer":""},"categories":[1097,2259],"tags":[5197,5198,3232],"class_list":["post-129011","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutrition","category-recipes","tag-eggplant","tag-lasagna","tag-zucchini"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t