main meals

Ingredients

	14 1/2 oz canned tomatoes, whole peeled
	1 Tbsp canned tomato paste
	2 medium tomato(es), coarsely chopped
	1/2 tsp sugar
	2 medium raw eggplant
	1/4 tsp table salt, or to taste
	1 medium leek(s), finely chopped
	2 medium garlic clove(s), crushed
	12 medium basil, leaves, torn
	1/2 pound(s) dry lasagna noodles, cooked (about 9 noodles)
	1 cup(s) part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
  
  
• Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
  
  
• Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
  
  
• Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
  
  
• Cook leeks and garlic in the same pan, stirring until leeks soften.
  
  
• Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
  
  
• Bake uncovered for 40 minutes. Cool slightly and serve.

Chef Tips

• We renovated Lasagna by:
  • Relying on vegetables instead of high-fat meat or excessive amounts of cheese to bulk out the dish.
    
    
  • Using part-skim cheese to cut back on fat.
    
    
  • Using shredded cheese, which covers a larger surface area with a lesser amount, but imparts lots of flavor.
    
    
  • Making our own fresh tomato sauce - less POINTS than many of the store-bought varieties.