Eggplant Parmesan Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Every Day with Rachael Ray April 2008 with lower fat modifications Ingredients:
1 tbsp extra-virgin olive oil |
2 lbs italian eggplants |
4 cloves garlic, smashed and peeled |
56 oz diced tomatoes, preferably fire-roasted |
4 oz lasagna noodles |
16 oz fat free cottage cheese |
1 large egg |
1/4 cup grated parmesan cheese |
2 tbsp grated parmesan cheese |
8 oz fat free shredded mozzarella cheese |
Directions:
1. Preheat the oven to 400°.
2. Line 2 baking sheets with parchment paper and drizzle olive oil on each.
3. Cut eggplant lengthwise into 1/3-inch-thick slices.
4. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
5. Meanwhile, in a large, deep skillet, heat the remaining olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes.
6. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
7. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
8. Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
9. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
10. Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.
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