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Related recipes: Cheese, Dairy Foods, Eggplant, Eggs, Fall, Herbs, High Fiber, Kid-Friendly, Main Dishes, Pasta, Poultry, Sausage, Tomatoes, Winter
A little bit of chicken Italian sausage and roasted eggplant slices goes a long way in this lighter version of a classic.
Yield: 8 servings
4 cups (1L) marinara sauce, homemade or commercial
2 cups (480mL) tomato sauce, canned
1 cup (240mL) water
1 medium eggplant
1/2 lb (230g) chicken Italian sausage, removed from casings
4 cups (910g) non-fat ricotta cheese
2 egg whites
2 Tbs (5g) parsley, chopped
1/2 tsp (2g) pepper
1 lb (455g) lasagna noodles, uncooked
1/2 cup (60g) Parmesan cheese, grated
Preheat oven to 400°F (205°C).
Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well.
Prepare fillings: Slice eggplant into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large cookie sheet or jelly roll pan. Place eggplant slices on pan and bake in oven for 10 minutes.urn each piece over and bake for another 5 minutes. They should be brown in color, and soft to the touch. Allow to cool to room temperture.
Brown chicken sausage in a non-stick skillet, stirring to loosen from pan. Turn off heat and reserve.
In a medium-sized bowl, combine nonfat ricotta, egg white, parsley, and pepper and mix thoroughly.
Decrease oven heat to 350°F (175°C).
Assemble lasagna: Pour about 1/2 cup of the sauce on the bottom of a 9x13-inch (23x33cm) pan. Place 4 lasagna noodles on the bottom of the pan, covering the bottom. Spread 1/3 of the ricotta mixture over the noodles. Follow this with a layer of eggplant slices, and 1/3 of the chicken sausage. Pour 1/3 of the remaining sauce over all.
Sprinkle about 2 tablespons (15g) of the grated Parmesan cheese over the sauce.
Repeat layers, using all the filling ingredients, and ending with sauce. Pour 1 cup (240mL) of water around the edges of the assembled dish.
Cover with foil and bake for one hour.
Carefully remove foil and sprinkle with remaining Parmesan cheese.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
