Directions:
- Preheat oven to 400 degrees.
- Chop onions and sautee in a large pot with the EVOO.
- Add in the 2 large, drained cans of stewed tomatoes. I let them cook for however long it takes to prep everything else. Then mash them with a wooden spoon. Season to taste.
- Peel the zuccini and slice medium size (1/4 of an inch, maybe?).
- Peel the eggplant and slice long ways (1/3 of an inch thick, maybe?).
- Mix the egg yolk, parmesan, and ricotta together in a big bowl. Season to taste.
- Put 1/3 of the sauce in the bottom of the lasagna pan.
- Continue layering (sauce, eggplants, cheese mix, and zuccini in that order)
- Top with 2 cups of shredded mozz.
- Bake for 30-45 minutes around 400 degrees with aluminum foil on top of pan. Take foil off and bake until cheese browns and veggies are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2369.26 Kcal (9920 kJ) | ||
| Calories from fat | 1068.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.68g | 183% | |
|---|---|---|---|
| Cholesterol | 484.15mg | 161% | |
| Sodium | 6039.98mg | 252% | |
| Potassium | 6198.55mg | 132% | |
| Total Carbs | 186.49g | 62% | |
| Sugars | 103.97g | 416% | |
| Dietary Fiber | 45.02g | 180% | |
| Protein | 151.04g | 302% | |
| Vitamin C | 146.1mg | 243% | |
| Iron | 16.1mg | 90% | |
| Calcium | 4119mg | 412% | |
| Amount Per 100 g | |||
| Calories | 71.69 Kcal (300 kJ) | ||
| Calories from fat | 32.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 183% | |
|---|---|---|---|
| Cholesterol | 14.65mg | 161% | |
| Sodium | 182.75mg | 252% | |
| Potassium | 187.55mg | 132% | |
| Total Carbs | 5.64g | 62% | |
| Sugars | 3.15g | 416% | |
| Dietary Fiber | 1.36g | 180% | |
| Protein | 4.57g | 302% | |
| Vitamin C | 4.4mg | 243% | |
| Iron | 0.5mg | 90% | |
| Calcium | 124.6mg | 412% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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