Lasagna Light Style
- 4 cups marinara sauce, homemade or commercial
- 2 cups tomato sauce, canned
- 1 cup water
- 1 medium eggplant
- 1/2 lb chicken Italian sausage, removed from casings
- 4 cups non-fat ricotta cheese
- 2 egg whites
- 2 Tbs parsley, chopped
- 1/2 tsp pepper
- 1 lb lasagna noodles, uncooked
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 400°F (205°C).
- Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well.
- Prepare fillings: Slice eggplant into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large cookie sheet or jelly roll pan. Place eggplant slices on pan and bake in oven for 10 minutes.urn each piece over and bake for another 5 minutes. They should be brown in color, and soft to the touch. Allow to cool to room temperture.
- Brown chicken sausage in a non-stick skillet, stirring to loosen from pan. Turn off heat and reserve.
- In a medium-sized bowl, combine nonfat ricotta, egg white, parsley, and pepper and mix thoroughly.
- Decrease oven heat to 350°F (175°C).
- Assemble lasagna: Pour about 1/2 cup of the sauce on the bottom of a 9x13-inch (23x33cm) pan. Place 4 lasagna noodles on the bottom of the pan, covering the bottom. Spread 1/3 of the ricotta mixture over the noodles. Follow this with a layer of eggplant slices, and 1/3 of the chicken sausage. Pour 1/3 of the remaining sauce over all.
- Sprinkle about 2 tablespons (15g) of the grated Parmesan cheese over the sauce.
- Repeat layers, using all the filling ingredients, and ending with sauce. Pour 1 cup (240mL) of water around the edges of the assembled dish.
- Cover with foil and bake for one hour.
- Carefully remove foil and sprinkle with remaining Parmesan cheese.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.