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    Pasta: 5 pt. Lasagna


    Source of Recipe


    www.cooken.com

    Recipe Introduction


    Steaming pasta, melted cheese ... who says you can't eat lasagna? We nearly
    halved the POINTS by scaling back on the cheese and replacing it with lots of flavorful vegetables and fresh herbs.

    List of Ingredients




    14 1/2 oz canned tomatoes, whole peeled
    1 tbsp canned tomato paste
    2 medium tomato(es), coarsely chopped
    1/2 tsp sugar
    2 medium eggplant(s)
    1/4 tsp table salt, or to taste
    1 medium leek(s), finely chopped
    2 medium garlic clove(s), crushed
    12 medium basil, leaves, torn
    1/2 lb(s) dry lasagna noodles, cooked (about 9 noodles)
    1 cup(s) part-skim mozzarella cheese, shredded

    Recipe



    Preheat oven to 400¼F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar. Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain. Coat a nonstick pan with cooking spray and warm over medium heat.

    Cook eggplant in batches until soft and well-browned; set aside. Cook leeks and garlic in the same pan, stirring until leeks soften. Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese. Bake uncovered for 40 minutes. Cool slightly and serve.

    Buny's note: did not give serving size or amount.

 

 

 

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