Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
Slice the peppers lengthwise into 1 1/2-inch strips.
Preheat the oven to 375 degrees F.
Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta
Spread sauce evenly over pasta
Dollop spoonfuls of the cheese mixture over the sauce cover
Repeat with the remaining eggplant, squash, goat cheese, and sauce.
Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
Let lasagna stand for 10 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6|
|Calories from Fat: 131 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 208.7mg||64 %|
|Sodium 698.2mg||24 %|
|Potassium 744.1mg||20 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 40.3g|
|Protein 20.5g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 386
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.