Healthy Italian Lasagna with Zucchini and Eggplant

Ingredients

• 2 zucchinis
• 1 large eggplant
• 200 grams whole wheat lasagna sheets
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 400 grams diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
•  salt and pepper to taste
• 100 grams grated low-fat mozzarella

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Slice the zucchini and eggplant into rounds and grill them in a grill pan with some olive oil.
3. 3 Sauté the onion and garlic in a pan with olive oil until soft.
4. 4 Add the diced tomatoes, oregano, basil, salt, and pepper and let it simmer into a sauce.
5. 5 Start building the lasagna in a baking dish by first layering some of the sauce on the bottom, followed by a layer of lasagna sheets, a layer of zucchini and eggplant, and repeat until the ingredients are used up.
6. 6 Finish with a layer of sauce and sprinkle with the grated mozzarella.
7. 7 Bake the lasagna for 30-35 minutes in the preheated oven until the cheese is golden brown and bubbly.
8. 8 Let the lasagna cool for 5 minutes before serving.