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Categories:
vegetable oil eggplant onion garlic tomatoes salt sugar basil Ricotta Mozzarella cheese egg nutmeg lasagna noodles Parmesan cheese
Viewed: 30 - Published at: 4 years agoIngredients
- 1 Tbsp. vegetable oil
- 3 c. diced eggplant
- 3/4 c. chopped onion
- 1 tsp. minced garlic
- 1 (28 oz.) can crushed tomatoes
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. basil
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed
- 15 oz. part skim Ricotta or 1 1/2 c. cottage cheese
- 1 c. shredded low-fat Mozzarella cheese
- 1 large egg, beaten
- pinch of nutmeg
- 9 lasagna noodles
- 2 Tbsp. grated Parmesan cheese
Method
- Preheat oven to 375°.
- Heat oil in large saucepan (medium-high).
- Add eggplant, onion and garlic.
- Cook, stirring 5 minutes.
- Stir in tomatoes, salt, sugar and basil.
- Bring to boil; reduce heat to low.
- Cover and simmer until eggplant is tender, about 20 minutes.
- Makes 4 3/4 cups.
- Combine spinach, Ricotta, Mozzarella, egg and nutmeg in a large bowl.
- Spoon 1/4 cup eggplant sauce in 13 x 9-inch baking dish.
- Layer with 3 lasagna noodles and 1/2 spinach mixture, 3 noodles and 1 3/4 cups sauce, remaining spinach mixture and noodles.
- Top with remaining Parmesan cheese. Bake uncovered 30 to 40 minutes until hot.
- Total fat 12 g. Contains 380 calories per serving (6 servings).
