Recipe adapted from: My Recipes
Ingredients
- 1 large eggplant, cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 2 teaspoons olive oil
- 3/4 cup chopped onion (about 1 medium onion)
- 3 garlic cloves, chopped
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon chopped fresh oregano
- 1/8 teaspoon ground red pepper
- 1 (28-ounce) can crushed tomatoes
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1 cup fresh basil leaves, chopped
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1 cup (8 ounces) part-skim ricotta cheese
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Cooking spray
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1 (8-ounce) package whole wheat lasagna noodles, cooked
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2 medium zucchini, cut into 1/4-inch-thick slices
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2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 350° F
- Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle with 1/2 teaspoon salt; let stand 15 minutes.
- Heat oil in large skillet over medium-high heat. Add onion and garlic to pan; saute 2 minutes, stirring frequently.
- Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl.
- Spread 1/2 cup tomato mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles.
- Top evening with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
Nutrition (Serves 12)
Calories 200, Total Fat 8g, Sat Fat 4g, Protein 13g, Carbohydrate 22g, Total Sugars 4g, Dietary Fiber 4g, Cholesterol 19mg, Sodium 331 mg