Monday, March 15, 2010

Eggplant and Bell Pepper Lasagna


1 long Japanese eggplant or 3 small Italian eggplants, cut lengthwise into 1/3-inch-thick slices

1 green or red bell pepper, cut into strips

2 cups spaghetti sauce

1 28-ounce can diced tomatoes

Salt and pepper

9 3-by-6 1/2-inch lasagna noodles

2 cups low-fat cottage cheese

1 large egg

1/4 cup grated parmesan cheese
2 cups shredded part-skim mozzarella cheese and some extra to sprinkle on top.
1. Preheat the oven to 400°.

2. Grill or pan fry eggplant with 4 tablespoons oil until soft and set aside.
3. Grill or pan fry bell pepper with oil until tender and set aside.

4. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

5. Combine spaghetti sauce with diced tomatos.

6. Combine egg, cottage cheese, parmesan cheese and mozarella cheese.
7. Layer 3 noodles on bottom of baking dish. Layer half of the cottage cheese mixture, half of the eggplant, bell pepper slices. Spoon 1/3 of tomato sauce mixture over and top with 3 more noodles. Layer with the remaining cottage cheese mixture and eggplant and bell pepper, 1/3 of the tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top and place tin foil to cover the lasagna.

6. Bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

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