No-Noodle Eggplant Lasagna

Name: No-Noodle Eggplant Lasagna
Prep time: 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 2 large bell pepper (1 green and 1 red); 4 tbsp. extra-virgin olive oil; 3/4 tsp. dried thyme; 3/4 tsp. oregano leaves; Kosher salt and freshly ground pepper; 3 medium eggplants (about 3 pounds), cut lengthwise into 1/3-inch-thick slices; 1 medium onion, chopped; 5 garlic cloves, chopped, divided; 5 c. store-bought marinara sauce (about 36 ounces); 16 oz. skim ricotta; 1 1/3 oz. grated Parmigiano-Reggiano; 1/4 c. chopped fresh parsley leaves; 8 oz. part-skim mozzarella, shredded

By Cheryl SlocumPublished: Jul 20, 2012

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Kana Okada

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 50 mins

Cal/Serv:

416

This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. Eggplant slices, instead of noodles, plus low-fat cheeses save 212 calories, 4 grams of fat, and 33 carbs per serving.

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Ingredients

2 large bell pepper (1 green and 1 red)
4 Tbsp. extra-virgin olive oil
3/4 tsp. dried thyme
3/4 tsp. oregano leaves
Kosher salt and freshly ground pepper
3 medium eggplants (about 3 pounds), cut lengthwise into 1/3-inch-thick slices
1 medium onion, chopped
5 garlic cloves, chopped, divided
5 cups store-bought marinara sauce (about 36 ounces)
16 oz. skim ricotta
1 1/3 oz. grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves
8 oz. part-skim mozzarella, shredded

Directions

1. Step 1Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
2. Step 2Meanwhile, reduce oven heat to 350°F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
3. Step 3In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
4. Step 4Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.