Eggplant Lasagna
POINTS® values per serving | 4
Servings | 4
1 large eggplant(s)
2 large zucchini
2 cup canned tomato sauce
1/2 pound mushroom(s)
6 oz fresh baby spinach
1 cup fat-free ricotta cheese
1/2 cup Kraft Free Shredded Mozzarella Cheese
1 medium onion(s)
1/2 cup shredded Parmesan cheese
1/2 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp black pepper
1 tsp Italian seasoning
Bring tomato sauce, Italian seasonings, salt, pepper and garlic powder
to a slow simmer.
In a skillet, saute diced onion until tender. Add sliced mushrooms and
continue to cook until cooked through. Add spinach and toss while
continuing to cook. Season with salt and pepper. When spinach is wilted
through, remove from heat. Put into bowl and stir in FF ricotta. Set
aside.
Peel eggplant and slice in half lengthwise and trim ends. Then slice
each half into thin planks, just a little less than 1/4 inch thick. If
you have a mandolin slicer, it will
help. Trim ends on the zucchini, rinse and pat dry. Slice into
planks lengthwise. They can be much thinner than the eggplant.
Spray a large nonstick skillet with cooking spray. Cook eggplant and
zucchini slices until browned. It will take several batches to finish.
Set them aside on a plate as you finish.
To assemble, spray a 9x9 baking dish with cooking spray. Layer about
1/3 of the zucchini and eggplant slices on the bottom as if they were
lasagna noodles. Make sure that all gaps are covered. Spread 1/2 of the
ricotta and vegetable mixture carefully over the eggplant and zucchini.
Spread 1/3 of the sauce over the ricotta mixture. Layer the next 1/3 of
eggplant and zucchini slices over sauce. Repeat the other 1/2 of the
ricotta mixture and next 1/3 of sauce. Layer final batch of eggplant
and zucchini on top. Top with remaining sauce. Sprinkle FF mozzarella
and the parmesan cheese.
Bake at 350 for 30 minutes or so until the center is warmed through and
sauce is bubbling.
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