Eggplant Parmesan Lasagna

PREP TIME: 30 minutes / COOK TIME: 1 hour 5 minutes
TOTAL TIME: 1 hour 35 minutes
SERVINGS: 4  

1 eggplant (1 lb), cut lengthwise into 1⁄4” slices
3⁄4 c fat-free ricotta cheese
3 ounces reduced-fat goat cheese
1⁄3 c chopped fresh basil
1⁄4 tsp red-pepper flakes
1 jar (26 ounces) low-sodium marinara sauce
6 uncooked whole wheat lasagna noodles
1⁄4 c shredded Parmesan cheese

1. PREHEAT the oven to 450°F. Line a baking sheet with foil and coat with cooking spray. Arrange the eggplant slices in a single layer on the baking sheet and coat with cooking spray. Roast for 15 minutes, or until tender.

2. COAT an 8” × 8” baking dish with cooking spray. In a medium bowl, combine the ricotta, goat cheese, 3 tablespoons of the basil, and the red-pepper flakes. In a medium bowl, combine the sauce and 1⁄2 cup of water and spread 1⁄2 cup of the sauce in the bottom of the baking dish. Place 2 noodles on top, breaking to fit. Spoon half of the ricotta mixture onto the noodles, spreading to cover. Top with half of the eggplant and spread 3⁄4 cup of the sauce over the eggplant. Top with 2 noodles and the remaining ricotta mixture and the remaining eggplant. Top with the remaining noodles and spread with the remaining sauce. Cover the dish with foil.

3. BAKE for 45 minutes, or until the sauce is bubbling and the noodles are tender. Uncover and sprinkle with the Parmesan and the remaining basil. Bake for 5 minutes, or until the Parmesan melts. Let stand for 10 minutes before serving.

NUTRITION (per serving) 311 calories, 5 g fat, 2 g saturated fat, 21 g protein, 49 g carbohydrates, 11 g fiber, 256 mg sodium

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