Roasted Eggplant-Mushroom Lasagna

5
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
8
Difficulty
Moderate
From WW's One Pot Cookbook

Ingredients

cooking spray

2 spray(s)

uncooked eggplant(s)

1 pound(s), unpeeled and cut into 1/2-inch rounds

fresh mushroom(s)

8 oz, such as oyster, chanterelle and cremini, halved

table salt

½ tsp

store bought marinara sauce

24 oz

no cook lasagna noodles

9 piece(s)

shredded part-skim mozzarella cheese

¾ cup(s)

basil

3 Tbsp, fresh, chopped

grated Parmesan cheese

3 Tbsp

Instructions

  1. Set racks in upper and lower thirds of oven. Preheat oven to 400°F. Spray 9 x 13-inch baking dish and large baking sheet with olive oil nonstick spray.
  2. Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
  3. Reduce oven temperature to 375°F. Spread 1/2 cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan. Repeat layering twice.
  4. Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving. Slice into 8 pieces and serve. Yields 1 piece per serving.

Notes

Per serving (1/8 of lasagna): 214 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 7 mg Chol, 596 mg Sod, 32 g Carb, 2 g Sugar, 8 g Fib, 12 g Prot, 146 mg Calc.

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