Eggplant Parmesan Lasagna for Two

9 ounces uncooked lasagna noodles
fresh basil
about 3/4 pound medium eggplant
olive oil cooking spray
2 teaspoons dried basil
2 tablespoons low sodium parmesan cheese, grated
1 26 ounce jar marinara sauce
1/2 teaspoon italian seasoning
1 15 ounce container light ricotta cheese
8 ounces mozzarella cheese, shredded

1. Cook lasagna pieces according to package directions. Meanwhile, preheat broiler.

2. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices.

3. Place on foil-lined baking sheet; coat well with cooking spray.

4. Broil 4 to 5 inches from heat source 5 minutes or until browned.

5. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese.

6. Return to broiler; broil 1 minute or until cheese is golden brown.

7. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.

8. Combine marinara sauce and Italian seasoning.

9. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

10. Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces.

11. Layer 3 pieces in each pan; top with half of ricotta cheese.

12. Place eggplant slices over cheese; top with 1/4 cup sauce.

13. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce.

14. Cover pans with aluminum foil; place one pan in a large resealable freezer bag.

15. Freeze up to 2 months for another meal. Bake remaining lasagna 40 minutes or until hot.

16. Remove foil; sprinkle with 1 cup mozzarella cheese.

17. Return to oven and bake 5 minutes or until cheese is melted.

18. Let stand 5 minutes; cut in squares.

19. Sprinkle with fresh basil or parsley, if desired.

20. To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours.

21. Bake as directed.



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