No Pasta Vegetable Lasagna

Description

In '1,000 lowfat recipes' by terry blonder golson; 144 calories, 4g fat

Ingredients

• Eggplants
• Kosher Salt
• Black Pepper
• Reduced-fat Ricotta Cheese
• Egg White
• Fresh Chives
• Pasta Sauce
• Reduced-fat Mozzarella Cheese
• Parmesan Cheese

Instructions

1. Preheat oven to 425
2. Slice the eggplants lengthwise into long, 1 / 4-inch strips
3. Use 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper to season both sides
4. Place the strips on a nonstick or greased baking sheet
5. Bake for 5-7 minutes on each side
6. You may also grill the vegetable strips
7. Decrease oven temperature to 350
8. With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper
9. Spread 1 1 / 2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches
10. Then place a single layer of vegetables on top
11. Evenly spread half the ricotta mixture on top of the vegetables
12. Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables
13. Cover with the remaining sauce, then evenly distribute the mozzarella and parmesan on top
14. Cover with foil and bake for 1 hour
15. Remove the foil for the last 5-10 minutes