Eggplant Lasagna (version IV)
1 package lasagna noodles, (8-ounce)
Heat oven to 350 degrees.
1 medium eggplant (about 1 pound)
1 cup nonfat ricotta cheese
1 cup cholesterol-free egg product or
1 whole egg plus
4 egg whites
1/2 cup chopped green onions
1/2 cup shredded part-skim
4 cups low-fat milk
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Cook noodles as directed on package--except omit salt and cook for only 5 minutes; drain. Cut eggplant lengthwise into halves; cut halves crosswise into 1/4-inch slices.
Prepare Creamy Sauce as directed below. Mix ricotta cheese, egg product and onions. Spread 1/2 cup of the Creamy Sauce in pan. Top with 3 noodles. Arrange half of the eggplant slices over noodles. Sprinkle with 1/4 cup mozzarella cheese. Spread 1/2 cup of the sauce over noodles. Top with remaining eggplant slices, ricotta mixture, noodles, sauce and mozzarella cheese. Bake uncovered 50 to 60 minutes until hot and bubbly. Let stand 5 minutes before cutting. 6 servings
Creamy Sauce: Heat all ingredients to boiling in 2-quart saucepan, stirring frequently. Reduce heat to medium. Cook 7 to 10 minutes, stirring frequently, until thickened.
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