Vegetable Lasagna
This fantastic lasagna is without lasagna: creamy layers of eggplants and zucchini camouflaged under the spoils of lasagna!
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch strips
- 3/4 cup(s) onions, chopped
- 1 teaspoon(s) salt, divided
- 1/2 teaspoon(s) pepper, divided
- 2 cup(s) low-fat ricotta cheese
- 1 egg white
- 1 tablespoon(s) green onions, chopped
- 2 1/2 cup(s) tomato sauce
- 1 cup(s) reduced fat mozzarella cheese
- 1/4 cup(s) parmesan cheese, grated
Instructions
- Preheat oven to 425 degrees.
- Sprinkle both sides of the peeled eggplant slices with 1/2 tsp salt and 1/4 tsp pepper.
- Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft.
- You should still be able to lift the slices but they should be soft.
- Stir up the onions; they should be translucent.
- If one is done before the other, take it out of the oven until both are cooked.
- Mix together the ricotta, egg white, green onion and remaining salt and pepper.
- Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" ovenproof casserole.
- Place a layer of eggplant and onion, using about one third.
- Cover with half of the ricotta mixture.
- Add another layer of veggies (1/3).
- Cover with the rest of the ricotta.
- Add the rest of the veggies.
- Add the remaining tomato sauce on top.
- Sprinkle with the mozzarella and Parmesan cheeses.
- Cover with foil and bake for 1 hour at 375 degrees.
- Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
- Ready in 1 hour 15 min prep.
Nutrition
Calories: 1563.16kcalCarbohydrates: 231.94gProtein: 102.88gFat: 41.7gSaturated Fat: 23.77gCholesterol: 275mgSodium: 6820.82mgFiber: 41.05gSugar: 121.49g
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