Eggplant Ricotta Lasagna Yield 4 servings.
Vegetable cooking spray 4-1/2 dried 10 by 2-1/2 lasagna noodles 8-oz. chopped, unpeeled eggplant (about 3 cups) 1 small zucchini sliced, (about 4 ounces) 1 large onion, chopped 2 medium garlic cloves, minced 2 c. fat-free, low-sodium spaghetti sauce 1 tbsp dried basil, crumbled 1/2 tbsp dried oregano, crumbled 1 c. fat-free, or low-fat ricotta cheese 1/2 tsp salt, divided 1/2 c. shredded, part-skim mozzarella cheese 1/4 c. shredded Parmesan cheese Preheat oven to dg350. Lightly spray an 8-inch square baking pan with vegetable oil spray. Prepare noodles using package directions; omitting salt and oil. Drain well. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Lightly spray with vegetable oil spray. Place eggplant, zucchini, onion and garlic in skillet. Lightly spray with vegetable oil spray. Cook 6 to 7 minutes, or until zucchini is just tender, stirring frequently. Remove from heat. In small bowl, stir together spaghetti sauce, basil and oregano. To assemble cut noodles in half crosswise. Place three noodles in one layer in pan. Spread 2/3 cup sauce mixture over noodles. Using teaspoon, dot 1/2 cup ricotta cheese over sauce. Spoon 1 cup vegetable mixture evenly over all. Sprinkle with 1/4 teaspoon salt. Repeat. Top with remaining noodle halves. Spoon 2/3 cup sauce over all. Sprinkle with mozzarella. Bake uncovered for 30 minutes. Sprinkle with Parmesan. Let stand 15 minutes before cutting. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
