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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Love Lasagna, trying to eat healthy this is my meatless Lasagna. Ingredients:
1 large eggplant (peeled and cut into 1 inch pieces) |
1 medium onion (sliced) |
12 ounces roasted red peppers (cut in 1/2, mancini brand perferred) |
1 teaspoon minced garlic |
1 (14 1/2 ounce) can diced tomatoes (drained) |
1/4 cup olive oil |
6 pieces whole wheat lasagna noodles |
1 (25 1/2 ounce) jar spaghetti sauce |
12 ounces low fat cottage cheese |
2 cups part-skim mozzarella cheese |
Directions:
1. Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
2. Put on a large cookie sheet, spread evenly.
3. Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
4. Cook about 1 hour or until veggies are very tender, 350 degrees.
5. Add salt to taste.
6. Cook lasagna according to box directions.
7. In a 9x13 baking dish, cover bottom with spaghetti sauce.
8. Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
9. Cover with foil and bake 30-35 minutes or until hot and bubbly.
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