Sunday, September 24, 2006
Well, lasagna doesn't exactly always take the best pictures, but I assure you it's delicious!!!
I'd never actually had eggplant before tonite, but always wanted to try it (basically b/c it is pretty!). I was very impressed with this dish and liked it very much. A definite make again!
6 lasagna noodles (I used whole wheat)
3 c chopped, peeled eggplant
1 medium green bell pepper, diced (about 1 c)
1 lg onion, chopped (about 1 c)
1/4 c fresh basil or 1 T plus 1 t dried, crumbled
3 medium cloves garlic, minced, or 1 & 1/2 t bottled minced garlic
2 8 oz no-salt-added tomato sauce
2 t low sodium Worcestershire sauce
1/8 t salt
1/4 t fennel seeds (optional)
1 c fat free cottage cheese
1 c part skim mozzarella chz, shredded
2 T shredded or grated parmesan chz
Preheat oven to 350F. Spray 12x8x2-inch glass baking dish w/ vegetable oil spray.
In a large stockpot, cook noodles using package directions, omitting salt and oil.
Meanwhile, heat a large nonstick skillet over medium-high heat. Remove skillet from heat and spray with vegetable oil. Cook eggplant, bell pepper, onion, basil, and garlic for 10 minutes, or until eggplant is tender, stirring occasionally; reduce heat to medium if mixture sticks to skillet.
Add tomato sauce, Worcestershire sauce, salt, and fennel. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes, or until sauce has slightly thickened and bell pepper is tender. Remove from heat.
To assemble, lay 2 noodles lengthwise in baking dish. Spread a scant 1 c eggplant mixture over noodles. Spoon half the cottage chz over sauce; spread evenly. Sprinkle w/ 1/4 c mozzarella. Repeat layers twice, ending with remaining 1/2 c mozzrella. Tuck in ends of noodles if overhanging; cover w/ aluminum foil.
Bake for 30 min. Remove from oven, discard foil.
Sprinkle lasagna w/ parmesan; let stand for 5-10 min to allow chz to melt and to make slicing easier.
Carbs: 30 g