No Pasta Vegetable Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 9 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson; 144 calories, 4g fat Ingredients:
2 large eggplants |
1 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 lb reduced-fat ricotta cheese |
1 egg white |
1 tablespoon minced fresh chives (or scallions) |
2 1/2 cups pasta sauce (store-bought jarred or homemade) |
1 cup shredded reduced-fat mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. Slice the eggplants lengthwise into long, 1/4-inch strips.
3. Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
4. Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
5. You may also grill the vegetable strips.
6. Decrease oven temperature to 350°.
7. With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
8. Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
9. Then place a single layer of vegetables on top.
10. Evenly spread half the ricotta mixture on top of the vegetables.
11. Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
12. Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
13. Cover with foil and bake for 1 hour.
14. Remove the foil for the last 5-10 minutes.
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