Eggplant Parmesan Lasagna for Two
Source of Recipe
iVillage
List of Ingredients
9 ounces uncooked lasagna noodles
fresh basil
about 3/4 pound medium eggplant
olive oil cooking spray
2 tsp. dried basil
2 tbsp. low sodium Parmesan cheese, grated
1 26 oz jar Marinara sauce
1/2 tsp. Italian seasoning
1 15 oz container light ricotta cheese
8 ounces low sodium Mozzarella cheese, shredded
Recipe
1. Cook lasagna pieces according to package directions. Meanwhile, preheat broiler.
2. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned.
3. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.
4. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.
5. Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce.
6. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagna 40 minutes or until hot.
7. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil or parsley, if desired.
Note: To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed.
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