No Pasta Lasagna

Name: No Pasta Lasagna
Ingredients: 2 large eggplants; 1 cup part-skim ricotta cheese; 1/2 cup shredded part-skim mozzarella; 2 (14.5-ounce) cans stewed tomatoes; 1 large egg; 1/2 cup fresh-grated Parmesan cheese; 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 (4 whole) roasted peppers; 1 6-ounce can tomato paste; 4 tablespoons olive oil; 2 cups spinach (optional); 1 large yellow squash, thinly sliced lengthwise (optional); salt and ground black pepper to taste

17 ingredients

1 steps

Ingredients

2 large eggplants
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
2 (14.5-ounce) cans stewed tomatoes
1 large egg
1/2 cup fresh-grated Parmesan cheese
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 (4 whole) roasted peppers
1 6-ounce can tomato paste
4 tablespoons olive oil
2 cups spinach (optional)
1 large yellow squash, thinly sliced lengthwise (optional)
salt and ground black pepper to taste

Directions

1

{"0":"Preheat oven to 450\u00b0F. Heat 3 tablespoons of oil in skillet and cook","1":"garlic and onion until they become aromatic and begin to brown. Add","2":"stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to","3":"bubble, stir in tomato paste. Reduce heat to low, add salt and pepper","4":"to","5":"taste, cover and let simmer lightly while you continue.","7":"Slice eggplant lengthwise in 1\/4-inch slices. Spread out eggplant on a","8":"rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt","9":"the slices generously on both sides, sprinkle with thyme, and lightly","10":"brush (fingers are fine) with the remaining oil olive. Roast eggplant","11":"in","12":"oven until tender and slightly browned. If using yellow squash, also","13":"roast briefly until soft and pliable. Remove and let cool enough to","14":"handle. Reduce oven to 375\u00b0F.","16":"Meanwhile, stir together ricotta cheese, egg, remaining oregano, and","17":"1\/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1\/4 cup","18":"of","19":"tomato sauce. Cover with 3 or 4 eggplant slices, then half of the","20":"roasted peppers, and then a third of the ricotta cheese mixture,","21":"followed by a third of the mozzarella. Sprinkle half the basil over","22":"cheeses, and then spinach and yellow squash (if using). Cover with","23":"more","24":"tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top","25":"with","26":"remaining eggplant, tomato sauce, mozzarella, and any remaining","27":"Parmesan. Cover with foil and bake for about 15 minutes. Remove foil","28":"and","29":"bake for about 15 minutes more or until cheese is bubbly and beginning","30":"to brown. Remove and let cool for at least 5","31":"minutes before serving.","33":"Nutritional Information:","34":"354.18 calories","35":"12.35 g sugar","36":"25.46 total fat (6.82 g sat, 18.64 g mono)","37":"67.48 mg cholesterol","38":"35.4 g carbohydrate","39":"16.76 g protein","40":"3.55 g fiber","41":"754.95 mg sodium"}