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Eggplant Parmesan Lasagna

“ This is a great combination of eggplant parmesan and lasagna. It is low calorie, low fat and high fiber, and it freezes perfectly. You can keep the Bolognese Sauce in the freezer for use in this as well as other Italian dishes. It is truly a terrific way to have two favorite dishes. The microwaving of the eggplant avoids either the frying or the baking and makes short time of this. The sauce may seem a bit complex but is easy to always have on hand and is delicious "

Ingredients

1 box no cook whole grain lasagna noodles -- Barilla preferred. That is sixteen noodles
1 8 ounce container of no fat ricotta cheese mixed with
1 egg
2 large eggplant`

Bolognese Sauce
2- 3 tablespoon olive oil
1 ½ very large roughly cut onion preferably sweet
1 pint mushroom cut in half
4 teaspoons dried basil
4 teaspoons mixed dried Italian seasoning
2-3 teaspoons salt
2 pound lean chopped beef
7 can del Monte diced Original Flavor canned tomato
32 ounce jar of Italian Marinara Sauce
¼ cup sweet Marsala wine
8 packet of sweetener or to taste


Instructions

Eggplant Preparation:
Slice eggplant across the width in ½” pieces
Lay in microwave dish in small amount of water
Do 2 layer at a time with a piece of paper towel between the slices
Microwave for about 4 minutes or until soft
Do this two times or until both eggplant are ready to go into lasagna

Bolognese Sauce
Heat oil and spray onion and then sauté until just soft and add the mushroom and 1 teaspoon salt
Add all the meat and 2 teaspoons salt and mash and stir until meat lose color
Add Marsala and cook down
Add all the tomato, marinara basil and mixed dried Italian seasoning with oregano and bring to a boil
Add Splenda tasting as you add each 2 for flavor
Cook for about a half hour or until all are blended

Assembly
I. Pour a modest amount of sauce on the bottom of a deep lasagna pan
II. Lay 4 noodles on top
III. Top first with the sauce
IV. Put a layer of eggplant on top
V. Mix Mozzarella cheese, one egg, ½ tap salt, and 8 ounce ricotta cheese, and ½ cup Romano or Parmesan cheese together
VI. Put large tablespoons of ricotta mixture in dollops evenly on top
VII. Lay 4 noodles on top
Repeat III. through V. until the fourth layer of noodles
VIII. Lay the last four noodles on top
IX. Put the rest of the sauce on top and at least ¼ of the mozzarella
X. Sprinkle liberally with grated cheese

Cover with foil sprayed with oil so it does not stick to cheese.
Place in 375 ◦ for about 15 minutes
Uncover and lower temperature to 350 ◦ for about 25 to 35 minutes

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Servings

8

Nutritional Information
Per Serving

no nutrition information available