Vegetarian LasagnaNote: The traditional lasagna made with meat sauce is over 760 calories and has 30 grams of fat. The vegetarian lasagna is fresh, rich and has only 375 calories and 11 grams of fat.
Ingredients:
8 oz. package noodles
Eggplant, or zucchini
Spinach
Shallots
Ricotta
1 oz. romano
Tomato sauce
Thyme
Parsley
Oregano
Rosemary
1 oz. parmasan
1. Slice eggplant about 1/2 inch thick and lay on a cookie sheet and place in 400 degree oven for about 15 minutes.
2. Turn the eggplant over and bake for ten minutes longer.
3. While that’s cooking, quarter the mushrooms and place them in a large skillet with shallots.
4. Remove the eggplant and put mushrooms in the oven.
5. Increase temperature. These bake a total of twenty minutes but you want to stir them about every five minutes.
6. Remove and let them cool on the counter.
7. While the mushrooms and the eggplant are cooling, this is a good time to work on the spinach. To make things quick and easy, use store bought frozen spinach. You’ll want to let the spinach thaw, then rinse it off and then let it drain. You want the spinach to be very dry...it’s a good idea to press down on the spinach a few times to ensure that all of the water has drained out of the spinach. Once that is done you're ready to put your paste together.
8. Toss drained spinach together with ricotta and romano. Mince the herbs and add them to the spinach and fold together. Add the mushrooms and fold in.
9. Assemble your lasagna. You’re going to divide them in thirds to build your lasagna.
10. Place about 1/3 jar of tomato sauce in the bottom of a two quart oblong pan.
11. Top with noodles.
12. Add the eggplant and top with more sauce and parmesan.
13. Add another layer of noodles and then the spinach.
14. Add more noodles and then more sauce. Slice mozzarella.
15. Place the foil over the top. Put it in the oven.
16. Bake covered for about 50 minutes.
17. Take the foil off and then bake for another ten minutes.
