Dear Diary BREAKING NEWS A VEGETARIAN RECIPE MY HUSBAND LOVED!

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