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  • Eggplant Lasagna

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    Eggplant Lasagna
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg onion, minced
    • 1/2 x bell pepper, minced
    • 2 x ribs celery, minced
    • 1 bn scallions, minced
    • 4 x cloves garlic
    • 1 Tbsp. extra virgin olive oil
    • 1 can tomato sauce, (1 ounce.) (1 to 16)
    • 1 tsp Italian seasoning
    • 1/2 tsp creole seasoning
    • 1 lrg eggplant, peeled and sliced
    • 1 x / " thick
    • 1/2 lb lasagna noodles
    • 1 ct lowfat ricotta, (15 ounce.)
    • 1 1/2 lb lowfat mozzarella, shredded
    • 1/2 c. parmesan cheese, grated

    Directions

    1. In a 2 quart. saucepan over medium high heat, saute/fry onions, bell pepper, celery, scallions and garlic in oil till wilted. Add in seasonings and tomato sauce, cover and simmer for 30 min.
    2. In a large nonstick skillet over medium high heat, lightly brown eggplant slices and set aside.
    3. In a large pot of boiling water, cook lasagna noodles for 5 min. Drain and set aside. (or possibly use the lasagna noodles which do not need to be cooked before the layering process. Just use a lot of sauce on each layer.)
    4. Preheat oven to 350 degrees. In the bottom of an 11x14 inch baking dish, spread about 1/4 c. sauce. Top with 1/3 of the noodles and 1/2 of ricotta and mozzarella and a layer of eggplant. Spread on 1/2 remaining sauce. Add in another layer of noodles, ricotta, mozzarella, and eggplant. Add in last layer of noodles, topping with remaining sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 30 min. Remove from oven and let stand for 15 min before serving.
    5. Makes 6 servings.

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