[wpurp-searchable-recipe] – – medium eggplant, Aluminum foil wrap, Olive oil, Lasagna noodles (uncooked), dried basil, grated Parmesan cheese, jar pasta sauce (28-oz.), Italian seasoning, low fat Ricotta cheese, Mozzarella cheese (shredded, divided), DO-AHEAD TIP: This Lasagna requires a long cooking time. Why not prep the eggplant tonight before you clean up the kitchen? It just takes a few minutes. You could even assemble it and refrigerate overnight.; Preheat oven broiler. ; Trim ends and peel eggplant; cut crosswise into 1/4-inch slices. Place on a foil-lined baking sheet lightly coated with olive oil. Broil 4 to 5 inches from heat source for 5 minutes or until browned; turn and broil for 3 minutes. ; Remove from broiler and sprinkle with basil and Parmesan cheese. Turn the oven off for a minute and return the eggplant to get the cheese melted then remove the eggplant and set aside. ; Now preheat oven to 375 degrees. In a medium bowl, combine pasta sauce and Italian seasoning; spread 2/3 cup on the bottom of a 9- x 13-inch baking pan. Alternately layer raw noodles, eggplant, Ricotta, a little Mozzarella and sauce, ending with remaining sauce; with aluminum foil wrap (but don’t let it touch the cheese and tomato sauce or the cheese will stick and the sauce’s acid will cause a chemical reaction to the foil). ; Bake the Lasagna for 50 minutes to 1 hour or until pasta is tender. Remove foil, sprinkle with 1 cup of Mozzarella and return to the oven; bake for another 5 minutes or until cheese has melted. ; Allow Lasagna to sit for at least five minutes before digging in.; – <strong>SERVING SUGGESTION:</strong> A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette.
<strong>VEGETARIAN:</strong> No changes necessary.
<strong>KOSHER:</strong> No changes necessary.
<strong>GLUTEN FREE:</strong> Make sure pasta sauce and Italian seasoning are gluten free. Use gluten free Lasagna noodles.
<strong>NUTRITION:</strong> Per Serving: 841 Calories; 21g Fat; 39g Protein; 125g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 1184mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 5 Vegetable; 2 1/2 Fat. Points: 22 – Dinner – Classic[/wpurp-searchable-recipe]
