Eggplant Parmesan Lasagne, For Two

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Title: Eggplant Parmesan Lasagne, For Two
Categories: main dish
Yield: 4 servings

9 Lasagne pieces; uncooked
1 md eggplant, about 3/4 pound
Olive oil-flavored cooking
-spray
2 ts dried basil
2 tb grated low-sodium Parmesan
-cheese
1 26-ounce jar low-fat
-marinara sauce
1/2 ts Italian seasoning
1 15-ounce con light Ricotta
-cheese
8 oz low-sodium shredded
-Mozzarella chee
1/4 c chopped fresh basil
OR
1/4 c chopped fresh parsley
-(optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat
broiler. 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. 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 375ºF.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in
bottom of two disposable foil 8 × 8 × 2-inch baking pans. Drain lasagne;
rinse with cold water. Cut lasagne 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. Repeat layering in each pan
with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3
lasagne 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 lasagne 40
minutes or until hot. 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, if desired.

To reheat frozen lasagne, thaw in refrigerator overnight or at least 8
hours. Bake as directed above.

Serves 2 for two meals

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per Serving (excluding unknown items): 589 Calories; 28g Fat (42.1%
calories from fat); 33g Protein; 52g Carbohydrate; 7g Dietary Fiber; 85mg
Cholesterol; 1180mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1 1/2 Vegetable; 3 1/2 Fat.


Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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