Ingredients
4 1/2 dried 10 x 2.5" lasagna noodles
8 oz chopped unpeeled eggplant (~3 c)
1 small zucchini, sliced
1 large onion, chopped
2 medium garlic cloves, minced
2 c fat-free low sodium spaghetti sauce
1 TBL dried basil
1/2 TBL oregano
1 c fat-free or low-fat ricotta cheese
1/2 tsp salt
1/2 c shredded part-skim mozzarella
1/4 c shredded Parmesan
Preparation
Preheat 350F. Lightly spray 8" square pan. Prepare noodles and drain. Heat 12" nonstick skillet over medium-high. Remove and spray lightly and put eggplant, zucchini and onion and garlic in skillet. Cook 5-7 min. Remove from heat
In small bowl, stir spaghetti sauce, basil and oregano Cut lasagna noodles in half crosswise. Place noodle halves in one layer over pan. Spread 2/3 c spaghetti sauce mixture over noodles. Using tsp, dot 1/2 c ricotta cheese over sauce. Spoon 1 c cooked vegetables evenly over all. Sprinkle with 1/4 tsp salt. Repeat. Top with remaining 3 noodle halves. Spoon 2/3 c sauce over all. Sprinkle with mozzarella
Bake uncovered 30 min. Sprinkle with Parmesan. Let stand 15 min before cutting.
