Prep Time
25 min
Cook Time
60 min
Recipe Details
  • 14 1/2 oz canned tomatoes, whole peeled
  • 1 Tbsp canned tomato paste
  • 2 medium fresh tomato(es), coarsely chopped
  • 1/2 tsp sugar
  • 2 medium uncooked eggplant(s)
  • 1/4 tsp table salt, or to taste
  • 1 medium uncooked leek(s), finely chopped
  • 2 clove(s) garlic clove(s), crushed
  • 12 leaf/leaves basil, leaves, torn
  • 1/2 pound(s) uncooked lasagna noodles, cooked (about 9 noodles)
  • 1 cup(s) part-skim mozzarella cheese, shredded
  1. Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
  2. Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
  3. Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
  4. Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
  5. Cook leeks and garlic in the same pan, stirring until leeks soften.
  6. 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.
  7. Bake uncovered for 40 minutes. Cool slightly and serve.

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