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Oh yes Oh yes it is as good as it looks! |
ROASTED EGGPLANT LASAGNA
Ingredients
Serves 4
1 pound Eggplant
peeled and cut into 1 inch pieces
2 tsp Olive Oil
15 oz Fat Free
Ricotta
1/2 cup grated
Parmesan
2 tbsp Fresh Chopped
Basil
2 cups of Marinara
Sauce (jar or homemade)
6 no-boil or oven
ready lasagna noodles***
4 oz Shredded
Mozzarella Cheese
Preheat
oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on
paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer
eggplant to prepared sheet. Toss with 2 teaspoons oil. Roast eggplant until
tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven
temperature.
Mix
ricotta cheese, 1/4 cup Parmesan, and basil in large bowl. Season with salt and
pepper.
Oil
8x8-inch square glass baking dish. Spread 1/4 cup tomato sauce in dish. Arrange
2 lasagna noodles crosswise in single layer in dish. Spread half of ricotta
mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and
pepper. Spoon generous 1/2 cup sauce over. Arrange half of mozzarella
over sauce. Repeat layering 1 more time. Top with 2 lasagna noodles. Spread
remaining sauce over. Sprinkle with 1/4 cup Parmesan and Mozzarella . Cover
tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
Bake
until noodles are tender and lasagna is heated through, about 45 minutes.
Uncover; bake until cheese begins to brown and sauce is bubbling slightly at
edges, about 15 minutes longer. Let stand 10 minutes before serving.
It was sooooooooo good that even my husband loved it! LOVED IT!
***Important note, I use the Barilla Lasagna Rolled Flat Like Homemade pasta they are small sheets and can fit in the 8x8 baking dish