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Summer Vegetable and Chickpea Lasagna


1 large eggplant (about 1 1/4lbs), cut into 1/4" rounds
1 large or 2 small zucchini (about 3/4lb), cut into 1/4" rounds
1large  or 2 small summer squash (about 3/4lb), cut into 1/4" rounds
1 3/4 cup cooked chickpeas (from 1/4lb dried chickpeas, see note below)
1 cup chopped sweet onion
4 cloves garlic, minced

1 1/2 cups (12oz) low fat cottage cheese
6 oz shredded part-skim mozzarella, divided
1 oz grated pecorino romano cheese

2 teaspoons dried oregano
1/4 cup minced fresh basil
Fresh basil for garnish

Preheat oven to 375ºF. Spray 2 baking sheets with nonstick cooking spray and arrange the sliced eggplant, zucchini and summer squash in a single layer. Spray the vegetables lightly with more cooking spray. Roast for 30 minutes, turning halfway through. Remove from oven and allow to cool. (Tip: this step can be done a day ahead of time; store the vegetables, covered, in the refrigerator.)

If you prepared the vegetables the day before, turn the oven on to 375ºF to preheat.

Place the chickpeas in a mixing bowl and mash lightly with a potato masher, leaving some larger pieces.

Cook the onion in a nonstick skillet over medium heat for five minutes, until translucent. Add the garlic and cook for one more minute. Transfer to the bowl with the mashed chickpeas, and add the  cottage cheese, half of the mozzarella cheese, pecorino, oregano, and basil. Mix well.

Lightly coat an 8x8" baking dish with nonstick cooking spray. Arrange 1/3 of the roasted vegetables, overlapping the slices. Top with half of the cottage cheese and chickpea mixture. Add another layer of 1/3 of the vegetables, followed by the remaining cottage cheese and chickpeas. Finish with the last 1/3 of the vegetables (you should have three layers of roasted vegetables alternated with 2 layers of cottage cheese filling.) Sprinkle with the remaining mozzarella cheese. Bake for 30 minutes, until cheese is golden and bubbling. Let stand for 5-10 minutes before slicing and serving.

Note: Using beans that you cook from scratch is healthier and more economical and using canned beans, and it's easier than you might imagine. Place 1lb of dried chickpeas (picked through to remove any broken ones) in a slow cooker and cover with water (add enough water to cover the beans by several inches). Cook on low for 7 hours. I like to do this overnight. Drain the chickpeas and divide into 1 2/3 cup portions (the equivalent of a can of beans, drained) in freezer bags or containers. You will get 4 cans worth of beans for a lot less money and with drastically less sodium.

Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 355.2
Total Fat 12.6 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.0 g
Cholesterol 42.2 mg
Sodium 612.4 mg
Potassium 837.9 mg
Total Carbohydrate 43.7 g
Dietary Fiber 15.5 g
Sugars 6.5 g
Protein 28.8 g