Recipe: Eggplant Parmesan Lasagna

posted by Jeff Mullins on September 16, 2013

Recipe Name:
Eggplant Parmesan Lasagna

Ingredients:
3 Eggplants
1 T. Olive Oil
2 14 oz cans Fire Roasted Tomatoes
4 Garlic Cloves
1/2 Box Whole Wheat Lasagna Noodles
16 oz Low Fat Cottage Cheese
1 Egg
1/4 C. Grated  Reduced Fat Parmesan Cheese
8 oz Grated Reduced Fat Mozzarella Cheese

Instructions:

  1. Brush eggplant with olive oil and bake on a cookie sheet at 400 degrees for 20 minutes (save remaining olive oil).
  2. Cook lasagna noodles until desired consistency and drain.
  3. In remaining olive oil, brown garlic cloves that have been smashed (approx. 2 minutes).
  4. Then add fire roasted tomatoes that have been choopped.
  5. Simmer this mixture, stirring often, for 5 minutes.
  6. Mix cottage cheese, parmesan cheese and egg.
  7. Layer tomato mixture, noodles, eggplant, cheese mixture.
  8. Layer in 9×13 pan that has been sprayed. Layer twice.
  9. Bake in covered pan for 30 minutes
  10. Sprinkle with Mozzarella cheese on top and bake 3-5 more minutes until brown.
  11. Enjoy!

 

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