Pineland Farms Low Carb Harvest Lasagna


3 Pineland Farms Zucchini sliced in thin strips (sprinkle with salt and allow excess liquid to drain)
1 32oz tub of low fat ricotta
3 stalks Pineland Farms Kale chopped fine and steamed
Cooked flesh of one Pineland Farms Eggplant (Take eggplant whole and puncture 2-3 times microwave for 7 minutes, scoop out flesh)
1 jar of your favorite pasta sauce
1 small bag low fat shredded mozzarella cheese



To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the Kale, followed by all of the eggplant, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

Bake at 400 for one hour covered and then uncovered for the last 10 minutes to allow cheese to brown.

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960 Spruce Street
Lawrence Township, NJ 08648