Eggplant, Zucchini and Ricotta Lasagne
(Serves 4 Females or 3 Males)
Ingredients
For Lasagne layers
- 1 Large eggplant, peeled and chopped into thin circular slices
- 2 Medium zucchinis, sliced lengthwise
- Olive oil spray
- Salt to taste
For Ricotta mix
- 22 Oz fat free ricotta cheese
- 5 Oz frozen chopped spinach
- 1 Tablespoon parsley
- 1 Tablespoon of oregano
- 1 Tablespoon of basil
- 2 Tablespoons of shallots, chopped
- 1 Teaspoon of garlic powder
- Salt to taste
For Tomato sauce
- ½ Medium onion, finely chopped
- 2 Cloves of garlic, crushed
- 3 Medium ripe tomatoes, finely chopped
- Olive oil spray
- ½ Cup water
- 1 Tablespoon of basil, chopped
- 2 Tablespoons of tomato paste
Method
- Preheat oven to 355°F.
- Heat large pan over medium heat and lightly spray with olive oil spray.
- On both sides, lightly toast the eggplant and zucchini slices, adding salt on the surface and placing lid on pan to steam (cooks them faster).
- Put ricotta and spinach in large bowl, add herbs (parsley, oregano, basil), garlic powder and salt to taste, then combine well.
- Obtain a medium saucer pan and spray with olive oil spray, add onion and crushed garlic and toast until golden.
- Add tomatoes, tomato paste and water and combine well. Then add basil and simmer for 5 minutes.
- Get a 8 inch by 12 inch rectangular baking dish and spray with olive oil spray.
- Place one layer of eggplant slices (half of the eggplant slices) on the bottom of dish. Follow by a layer of ricotta mix (about one third of mixture), evenly spread. Then add half the tomato sauce mixture, spreading evenly, followed by a layer of zucchini (all of the zucchini).
- Add another layer of ricotta mix, followed by half the remaining tomato sauce then cover with a final layer of eggplant (all of the remaining eggplant).
- Add left over ricotta mix and drizzle remaining tomato sauce over it.
- Bake in a 355°F oven for approximately 30 minutes or until it golden on top.
- Serve with a side salad.