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Tim's Favorite Manly Man Lasagne




Source of Recipe


D'Agostino


Recipe Introduction


Tim Allen


List of Ingredients




1 pound eggplant


1/4 teaspoon salt


2 garlic cloves


1-1/2 cups onions, chopped


1 bell pepper


1-1/2 pounds carrots


1-1/2 pounds leeks, well rinsed


4 servings Pam* olive oil cooking spray (4 seconds of spray)


1 tablespoon olive oil


32 ounces Frigo* fat-free ricotta


1 teaspoon salt


1/2 teaspoon black pepper


30 ounces Health Valley* tomato sauce


1/2 pound Health Valley* whole-wheat lasagne, uncooked weight, boiled until not quite done (it will finish while the dish bakes)


1/2 pound Healthy Choice* nonfat mozzarella cheese, sliced thin


1/2 cup Weight Watchers* fat-free parmesan cheese



Recipe



Peel and chop eggplant; sprinkle lightly with salt and "sweat" for about 20 minutes. Preheat oven to 400°F. Peel and mince garlic. Chop onion, bell pepper, carrots, and leeks. Spray a large baking dish or lasagne pan with cooking spray. Sauté chopped onion in olive oil for about 5 minutes until transparent, but not brown. Add minced garlic and the chopped vegetables. Cover and cook until tender, about 15 minutes. Mix in ricotta, salt, and pepper. Cover the bottom of the baking dish with a layer of tomato sauce. Cover with a layer of lasagne, followed by a layer of the vegetable mixture. Cover this with a layer of mozzarella slices. Repeat until all ingredients are used, finishing with a layer of sauce. Sprinkle any remaining mozzarella and the Parmesean on top. Bake 1 hour. If the lasagne is getting too brown toward the end of the time, cover the dish. Allow to set up before cutting.



Variation: Replace eggplant with zucchini.


Yield
8 servings