5 medium zucchini
2 yellow summer squash
3 tablespoons olive oil
2 large eggplants, sliced 1/2 inch
8 ounces plain Greek yogurt
2 cups low fat cottage cheese
1/2 cup chopped fresh basil
2 teaspoons salt
1 medium yellow onion, diced 1/4 inch
1/4 cup fresh chives, chopped
2 garlic cloves, pressed
10 ounces fresh spinach
1 (24 ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese
Garnish with fresh basil leaves

10, 1 cup servings


Thinly slice zucchini and summer squash 1/4 inch thick and toss with 1 tablespoon olive oil and 1 teaspoon salt. Roast in oven at 400 degrees F for 20 minutes, turn slices after 10 minutes.Slice eggplants, toss with 1 tablespoon olive oil; place on baking sheet. Roast in oven at 400 degrees F for 20 minutes, turn slices after 10 minutes. If needed, place under broiler for 5 minutes to reduce excess moisture. Mix together yogurt, cottage cheese, fresh basil,1 teaspoon salt, diced onion and chives.

Sauté garlic in remaining olive oil until golden. Add spinach to pan and cook until wilted. Spoon half of roasted zucchini, squash, and sauteed garlic into a greased 9-by-11 inch baking dish. Coat evenly with half of the cottage cheese and yogurt mixture. Place an even layer of eggplants on cottage cheese mixture. Spread a layer of spaghetti sauce on eggplants and sprinkle with mozzarella cheese. Repeat process for one more layer. Bake at 425 degrees F for 40 to 45 minutes. Sprinkle with chopped basil and cheese for garnish.

Nutritional Analysis: 
240 calories
10 g fat
4 g saturated fat
20 mg cholesterol
840 mg sodium
20 g carbohydrate
6 g fiber
7 g sugars
17 g protein

Summer Garden Lasagna

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

August, 2016

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