VEGGIE LASAGNE WITH EGGPLANT SAUCE
Tips:
The hearty Eggplant Sauce is also delicious served over shaped pasta
or tortellini.
8 entree servings
Ingredients:
1 cup each: sliced Onion, zucchini, red bell pepper,
mushrooms
3 cloves garlic, minced
2 cups fat-free ricotta cheese
1/4 cup (1 ounce) grated Parmesan cheese
Eggplant Sauce (recipe follows)
12 1asagne noodles (10 ounces), cooked
2 medium sweet potatoes, cooked, sliced
2 cups (8 ounces) shredded reduced-fat mozzarella
cheese, divided
Method:
1. Sauté onion, zucchini, bell pepper, mushrooms, and garlic in
lightly greased large skillet until tender, about 10 minutes. Mix
ricotta and Parmesan cheese. Spread 1 1/2 cups Eggplant Sauce in
bottom of 13 x 9-inch baking pan; top with 4 lasagne noodles, over-
lapping slightly. Top with 1/3 each ricotta cheese mixture, sweet
potatoes, Sautéed vegetables, and 1 1/2 cups Eggplant Sauce; sprinkle
with 2/3 cup mozzarella cheese. Repeat layers 2 times. Bake, loosely
covered, at 350 degrees until sauce is bubbly, about 1 hour. Let
stand 10 minutes before cutting.
Eggplant Sauce
Makes about 6 cups
Ingredients:
1 pound eggplant, unpeeled, cubed (1-inch)
1 cup chopped onion
1/2 cup chopped green bell pepper
6 cloves garlic, minced
2 tablespoons olive oil
3 cups chopped tomatoes
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup dry red wine or water
2 tablespoons drained capers
1 teaspoon each: dried tarragon and thyme leaves
2 teaspoons sugar
1/2 teaspoon each: salt, pepper
Method:
1. Sauté eggplant, union, bell pepper, and garlic in oil in large
saucepan until onion is tender, about 5 minutes. Add remaining
ingredients and heat to boiling. Reduce heat and simmer, covered,
until eggplant is tender, about 15 minutes. Simmer, uncovered,
until desired sauce consistency, about 10 minutes more.