Zucchini Noodle Lasagna

This was a delicious veggie dinner! I doubled the recipe and froze half to bake later!

Zucchini Noodle Lasagna (via Fixate)
Serves: 6

2 tbsp. + 1 tsp. olive oil, divided use
5 cups peeled, 1/2-inch cubed eggplant (1 large eggplant)
1/2 tsp. Himalayan salt, divided use
1/4 tsp. ground black pepper
2 cups Marinara sauce (I used 1 jar of Classico brand Four Cheese)
2 large zucchini, ends removed, cut lengthwise in 1/8-inch strips
2 cups part-skim ricotta cheese, divided use
3/4 cup shredded part-skim mozzarella cheese

1. Preheat oven to 375.
2. Grease bottom of 8x8 casserole dish with 1 tsp. oil and set aside.
3. Heat remaining 2 tbsp. oil in large skillet over medium-high heat.
4. Add eggplant. Season with 1/4 tsp. salt and 1/4 tsp. pepper; cook, stirring frequently, for 3-5 minutes, or until eggplant has begun to brown.
5. Add marinara; cook, stirring frequently, for 3-5 minutes, or until eggplant has begun to soften. Remove from heat and set aside.
6. Place 5-6 zucchini slices, overlapping slightly, into bottom of casserole dish. Top evenly with 1 cup ricotta cheese, 1 dash salt and 1.5 cups eggplant mixture. Top with a second layer of zucchini slices (running crosswise in the opposite direction of the first layer), then remaining 1 cup ricotta, remaining dash salt and 1.5 cups eggplant mixture.
7. Add a third layer of zucchini. Sprinkle with mozzarella cheese. Bake for 30-40 minutes or until lasagna is bubbling and mozzarella cheese is golden brown.
8. Allow to cool and set for 10 minutes. Cut into 6 pieces and enjoy!

Portion Fix per serving: 2 green, 0.5 red, 0.5 blue, 3 teaspoons.