No-noodle vegetable lasagna
1 medium, trimmed, sliced lengthwise in 1/4-in thick slices
2 large, trimmed, sliced lengthwise in 1/4-in thick slices
Part-skim ricotta cheese
1 large egg(s), beaten
¼ cup(s), fresh, cut into thin strips
Grated Parmesan cheese
Store-bought marinara sauce
Shredded part-skim mozzarella cheese
5 spray(s), divided
- Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on other baking sheet; spray vegetables with nonstick spray. Roast 8 minutes; turn vegetables and roast 7–10 minutes more, until vegetables are tender but not mushy. Remove vegetables from oven; reduce temperature to 350°F
- While vegetables roast, combine ricotta, egg, basil, and ¼ cup Parmesan in medium bowl; set aside.
- To assemble lasagna, spray bottom and sides of 14 x 8-inch or 9 x 13-inch baking dish with nonstick spray. Spread thin layer of marinara sauce (¼–⅓ cup) on bottom of dish. Layer eggplant over sauce (use all slices, overlapping if necessary). Cover eggplant with half of remaining sauce and spread half of ricotta mixture on top; sprinkle with half of mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and remaining Parmesan.
- Bake until lasagna begins to bubble, 35–40 minutes. Remove from oven and let rest at least 15 minutes before cutting into 12 equal pieces
- Serving size: 1 piece