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Name: Vegetarian No-Pasta Lasagna
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8
Cuisine: Indian
Ingredients: 2 large Eggplant; 1 cup Ricotta part-skim; 1/2 cup Mozzarella part-skim, shredded; 29 ounces Tomatoes diced, 2 14.5 oz cans; 1 large Egg; 1/2 cup Parmesan grated; 1/4 cup Fresh basil shredded; 2 tablespoons Garlic chopped fine; 2 tablespoons Onion chopped fine; 2 tablespoons Dried oregano; 2 tablespoons Dried thyme; 2 cups Red bell pepper roasted (4 large); 6 ounces Tomato paste; 4 tablespoons Extra virgin olive oil; 2 cups Spinach; 1 large Yellow squash thinly sliced lenthwise; Salt to taste; Black pepper to taste

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INGREDIENTS

2 large Eggplant
1 cup Ricotta ; part-skim
1/2 cup Mozzarella ; part-skim, shredded
29 ounces Tomatoes ; diced, 2 14.5 oz cans
1 large Egg
1/2 cup Parmesan ; grated
1/4 cup Fresh basil ; shredded
2 tablespoons Garlic ; chopped fine
2 tablespoons Onion ; chopped fine
2 tablespoons Dried oregano
2 tablespoons Dried thyme
2 cups Red bell pepper ; roasted (4 large)
6 ounces Tomato paste
4 tablespoons Extra virgin olive oil
2 cups Spinach
1 large Yellow squash ; thinly sliced lenthwise
Salt ; to taste
Black pepper ; to taste

Servings

INSTRUCTIONS

Preheat oven to 450? F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on rimmed cookie sheets sprayed lightly with non-stick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. if using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375? F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of parmesan cheese. In a 12x9 backing dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarell and basil. Top with remaining eggplant, tomato sauce, mozzarella and any remaining parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

NOTES

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Vegetarian No-Pasta Lasagna

2 large Eggplant
1 cup Ricotta part-skim
1/2 cup Mozzarella part-skim, shredded
29 ounces Tomatoes diced, 2 14.5 oz cans
1 large Egg
1/2 cup Parmesan grated
1/4 cup Fresh basil shredded
2 tablespoons Garlic chopped fine
2 tablespoons Onion chopped fine
2 tablespoons Dried oregano
2 tablespoons Dried thyme
2 cups Red bell pepper roasted (4 large)
6 ounces Tomato paste
4 tablespoons Extra virgin olive oil
2 cups Spinach
1 large Yellow squash thinly sliced lenthwise
 Salt to taste
 Black pepper to taste

Preheat oven to 450? F.  Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown.  Add stewed tomatoes and 1 tablespoon dried oregano.  once tomatoes begin to bubble, stir in tomato paste.  Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices.  Spread out eggplant on rimmed cookie sheets sprayed lightly with non-stick cooking spray.  Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil.  Roast eggplant in oven until tender and slightly browned.  if using yellow squash, also roast briefly until soft and pliable.  Remove and let cool enough to handle.  Reduce oven to 375? F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of parmesan cheese.  In a 12x9 backing dish spread 1/4 cup of tomato sauce.  Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella.  Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using).  Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarell and basil.  Top with remaining eggplant, tomato sauce, mozzarella and any remaining parmesan.  Cover with foil and bake for about 15 minutes.  Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown.  Remove and let cool for at least 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (497g)
Recipe Makes: 6 Servings

Calories: 300
Calories from Fat: 129 (43%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1g
Cholesterol 63.7mg		20 %
Sodium 911mg		31 %
Potassium 898.2mg		24 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 9g	36 %
	Sugars, other 19.9g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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