Healthy lasagna? You betchya! Try out this deliciously cheesy, yet healthy re-make of lasagna!
Author: Maria Tadic
Recipe type: Main Dish
1 medium eggplant, cut into ¼" slices width-wise
1 large zucchini, cut into ¼" slices length-wise
1 jar tomato sauce or about 2 cups of your own
1½ cups shredded part skim mozzarella cheese
1 cup low-fat ricotta cheese
1 cup silken tofu, liquid squeezed out. Use a paper towel or cheese cloth to do this. (This is optional - if you're not using tofu, just add in another cup of ricotta)
½ cup grated parmesan cheese
1 tsp + ½ tsp both salt and pepper, divided
1 egg, beaten
Preheat oven to 425. Place vegetable slices on a baking sheet lined with foil. Lightly spray/brush with olive oil on both sides. Sprinkle with ½ tsp salt and pepper. Roast for 45 mins-1 hour or until vegetables are lightly golden. Set aside. Reheat the oven to 400 F.
In a large bowl, combine ricotta, drained tofu, beaten egg and 1 tsp salt and pepper. Mix well.
In a medium casserole dish, spoon about ¼ cup of the tomato sauce into the bottom - spread it out until it covers the entire bottom of the pan.
Add one layer of eggplant, followed by 1 layer of zucchini.
Add in about ¾ cup of the ricotta mixture and spread it evenly over the vegetable layers. Top with a light layer of the shredded mozzarella cheese and ¼ cup grated parmesan cheese.
Add another ¼ cup of sauce and repeat steps 4 and 5 until you've used up all the vegetables. You should end with a layer of vegetables. If you don't - oh well, it'll be awesome anyways!
Top last layer of vegetables with another ¼ cup or so of sauce, spreading it out evenly. Add the rest of the mozzarella and parmesan cheese. Drizzle/spray lightly with olive oil.
Cover with aluminum foil and baked at 400 F for 35 minutes.
Take foil off and cook another 10 minutes or until cheese is golden brown on top. You can broil it if you're in a rush.