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Saturday, July 10, 2010

EggPlant Lasagna

Eggplant Lasagna

1/2 C. chopped onion
1/2 t. minced garlic
2 C. peeled and diced eggplant
1/2 C. chopped green bell pepper
1 small zucchini, diced
1 C. sliced mushrooms
1 (14.5 oz.) can no-salt-added tomatoes, chopped, with their juice 1 t. dried
1 t. dried basil
1/4 t. black pepper
6 oven ready lasagna noodles
2 lg. egg whites, beaten
1 (12 oz.) carton nonfat cottage cheese
2 T. snipped parsley
1 C.shredded nonfat mozzarella cheese

Preheat oven to 350F. Grind oregano and basil with a mortar and pestle, stir in black pepper, set aside. In a large pan coated with cooking spray, saute' the onion and garlic over medium heat for 2 minutes. Stir in the eggplant, green bell pepper, zucchini, mushrooms, tomatoes with juice, oregano, basil, and black pepper. Cover, reduce heat, and simmer for 10 minutes or until tender. Set the vegetable mixture aside. Combine the egg whites, cottage cheese, and parsley;
set aside. Coat a nine inch square baking dish with nonstick spray. Place half of the lasagna noodles on the bottom. Spoon half of the cottage cheese mixture onto the noodles. Spread half of the vegetable mixture over the cottage cheese mixture. Sprinkle half of the mozzarella over that. Repeat the layers. Cover with foil and bake for 20 to 25 minutes.

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