Mediterranean Lasagna
9 lasagna noodles, uncooked
1 teaspoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 large eggplant, peeled and cut into small cubes
(about 2 pounds whole or 6 cups peeled and cubed)
1/2 cup sliced Greek olives
1 (28 ounce) can no-salt-added tomato sauce
2 cups nonfat ricotta cheese
6 ounces feta cheese, crumbled
3 cups shredded nonfat mozzarella cheese
Heat oil in a large nonstick skillet. Add onion, garlic, eggplant and olives and mix well. Cover, reduce heat to low and simmer until very soft, about 10 minutes. Remove vegetables from heat and stir in tomato sauce.
Combine ricotta and feta cheese and mix well. Cook lasagna noodles according to directions and drain. Preheat oven to 350 degrees.
Spray a 9 X 13 inch baking dish with nonstick spray. Spread just enough of the eggplant mixture in the bottom of the baking dish to cover the bottom. Place 3 lasagna noodles in the bottom of the dish and top with 1/2 of the ricotta mixture and 1/2 of the remaining eggplant mixture. Sprinkle with 1/3 of the shredded mozzarella.
Repeat with 3 more lasagna noodles, remaining ricotta mixture, remaining eggplant mixture and 1/3 of the mozzarella. Top with the last 3 lasagna noodles and remaining mozzarella cheese, cover with foil and back for 45 minutes or until heated through. Remove foil and continue baking another 5-10 minutes. Cut into 12 pieces and serve.
Makes 12 Servings
Serving Size: 1 piece
Nutrients per serving:
Calories: 419
Total fat: 7 grams (15% of calories)
Saturated fat: 3 grams
Cholesterol: 24 mg
Sodium: 547 mg
Carbohydrate: 61 grams (59% of calories)
Protein: 27 grams (26% of calories)
Dietary fiber: 4 grams
9 lasagna noodles, uncooked
1 teaspoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 large eggplant, peeled and cut into small cubes
(about 2 pounds whole or 6 cups peeled and cubed)
1/2 cup sliced Greek olives
1 (28 ounce) can no-salt-added tomato sauce
2 cups nonfat ricotta cheese
6 ounces feta cheese, crumbled
3 cups shredded nonfat mozzarella cheese
Heat oil in a large nonstick skillet. Add onion, garlic, eggplant and olives and mix well. Cover, reduce heat to low and simmer until very soft, about 10 minutes. Remove vegetables from heat and stir in tomato sauce.
Combine ricotta and feta cheese and mix well. Cook lasagna noodles according to directions and drain. Preheat oven to 350 degrees.
Spray a 9 X 13 inch baking dish with nonstick spray. Spread just enough of the eggplant mixture in the bottom of the baking dish to cover the bottom. Place 3 lasagna noodles in the bottom of the dish and top with 1/2 of the ricotta mixture and 1/2 of the remaining eggplant mixture. Sprinkle with 1/3 of the shredded mozzarella.
Repeat with 3 more lasagna noodles, remaining ricotta mixture, remaining eggplant mixture and 1/3 of the mozzarella. Top with the last 3 lasagna noodles and remaining mozzarella cheese, cover with foil and back for 45 minutes or until heated through. Remove foil and continue baking another 5-10 minutes. Cut into 12 pieces and serve.
Makes 12 Servings
Serving Size: 1 piece
Nutrients per serving:
Calories: 419
Total fat: 7 grams (15% of calories)
Saturated fat: 3 grams
Cholesterol: 24 mg
Sodium: 547 mg
Carbohydrate: 61 grams (59% of calories)
Protein: 27 grams (26% of calories)
Dietary fiber: 4 grams
