Eggplant Lasagna

  • Serves: Serves 6; 4x4-inch piece per serving


Description

If you can, prepare this hearty lasagna a day ahead. Its flavors will be enhanced, plus all you’ll need to do for dinner is toss a salad and make a quick fruit dessert while the casserole bakes.

Ingredients

Vegetable oil spray
6 dried lasagna noodles
3 cups chopped peeled eggplant
1 medium green bell pepper, diced
1 large onion, chopped
1/4 cup chopped fresh basil leaves or 1 tablespoon plus 1 teaspoon dried, crumbled
3 medium garlic cloves, minced
2 8-ounce cans no-salt-added tomato sauce
2 teaspoons low-sodium Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fennel seeds (optional)
1 cup fat-free or low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded or grated Parmesan cheese

Cooking Instructions

Preheat the oven to 350°F. Spray a 12x8x2-inch glass baking dish with vegetable oil spray. Set aside.

In a large stockpot, prepare the noodles using the package directions, omitting the salt and oil. Drain well.

Meanwhile, lightly spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat. Cook the eggplant, bell pepper, onion, dried basil (if using fresh basil, add with the tomato sauce), and garlic for 10 minutes, or until the eggplant is soft, stirring occasionally. Reduce the heat to medium if the mixture starts sticking to the skillet.Add the tomato sauce, fresh basil if using, Worcestershire sauce, salt, and fennel seeds. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the sauce has slightly thickened and the bell pepper is soft. Remove from the heat.

To assemble, lay 2 noodles lengthwise in the baking dish. Spread a scant 1 cup eggplant mixture over the noodles. Spread 1/3 cup cottage cheese over the eggplant. Sprinkle with 1/4 cup mozzarella. Repeat the layers twice, ending with remaining 1/2 cup mozzarella. Tuck in the ends of the noodles if overhanging. Cover the dish with aluminum foil.

Bake for 30 minutes.

Sprinkle with the Parmesan. Let stand for 5 to 10 minutes to let the cheese melt and make cutting easier.

Cook’s Tip: When using fairly small amounts of cheese on top of a casserole, cover the dish with aluminum foil during the baking period to prevent the cheese from overcooking and drying out. Run the casserole under the broiler for a few seconds if you want to brown the cheese lightly.



Nutritional Analysis
Per serving
Calories Per Serving
230
Total Fat
4.5 g
Saturated Fat
2.5 g
Trans Fat
0
Polyunsaturated Fat
.5 g
Monounsaturated Fat
1 g
Cholesterol
15 mg
Sodium
351 mg
Carbohydrates
34 g
Fiber
5 g
Sugar
10 g
Protein
15 g
Calcium
231 mg
Potassium
573 mg

Dietary Exchanges


1 1/2 starch, 2 vegetable, 1 lean meat



This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.