Vegetable Lasagna without Lasagna

[Guest guest]

No noodles means lower calories. I got it from Recipe*zaar, but I added the

herbs & cream sherry.

 

 

* Exported from MasterCook *

 

Vegetable Lasagna without the Lasagna

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants -- sliced length wise into 1/4 " strips

132 7/8 grams onions -- chopped

591 1/2 milliliters tomato sauce

3 tablespoons cream sherry

2 teaspoons oregano

2 teaspoons basil

250 grams canned diced tomatoes

1 teaspoon salt -- divided

1/2 teaspoon pepper -- divided

454 grams cottage cheese, lowfat

1 egg

1 tablespoon green onions -- chopped

113 3/8 grams mozzarella cheese

20 grams parmesan cheese -- grated

 

Heat oven to 425f/190c

 

Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4

tsp pepper.

 

Cook in a pot tomato sauce, cream sherry, diced tomatoes, oregano & basil

 

Place strips of egg plant and the chopped onions on a non stick baking sheet

in a single layer and bake for 5-7 minutes, turn the strips over and bake a

little longer until the eggplant is slightly soft. You should still be able

to lift the slices but they should be soft. Stir up the onions- they should

be translucent. If one is done before the other take it out of the oven

until both are cooked.

 

Mix together the ricotta, egg white, green onion and remaining salt &

pepper.

 

Spread 1 1/2 cups of tomatoes sauce on the bottom of a 9x13 " oven proof

casserole.

 

Place a layer of Eggplant and onion using about one 1/3.

 

over with half of the ricotta mixture.

 

Add another layer of veggies (1/3).

 

Cover with the rest of the ricotta.

 

Add the rest of the veggies.

 

Add the remaining tomatoes sauce on top.

 

Sprinkle with the mozzarella and parmesan.

 

Cover with foil and bake for 1 hr 375f/190c oven.

 

Remove foil and bake another 5-10 minutes until the cheese is nicely

browned.

 

Source:

" Recipezaar "

Ratings : Excellent 10

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Per Serving (excluding unknown items): 311 Calories; 8g Fat (24.7% calories

from fat); 19g Protein; 33g Carbohydrate; 5g Dietary Fiber; 54mg

Cholesterol; 880mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2

Vegetable; 1 Fat.

 

NOTES : A nice change, leaving out the lasagna. I like to add some sliced

mushrooms and hot peppers. This is another dish that you can experiment with

and make it to suit your own taste. Do ahead and pop it in the oven 1 hour

or so before serving. With eggplants I find it depends on the age & size

whether you peel it or not I recommend that you peel them. I also substitute

unpeeled Zucchini for the eggplant

 

 

Nutr. Assoc. : 0 0 0 1363 0 0 0 0 0 0 0 0 0 0