Eggplant Lasagna For Two

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9 lasagna pieces, uncooked
1 medium eggplant, about 3/4 pound
olive oil flavored cooking spray
2 teaspoons dried basil
2 tablespoons grated low-sodium parmesan cheese
1 jar low fat-marinara sauce, (26 ounces)
1/2 teaspoon italian seasoning
1 container light ricotta cheese, (15 ounce)
8 ounces low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)

Cook lasagna pieces according to package directions.

Meanwhile, preheat broiler.

Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes.

Preheat oven to 375° F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

Drain lasagna; rinse with cold water . Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal.

Bake remaining lasagna 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed above.

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