Eggplant Lasagna

 

Recipe makes 9 servings

Prep time: 30 minutes

Cook time: 25mins

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients

2 large eggplants

1 454gm container of Silani light Ricotta cheese

2 tbsp light parmesan 

2 eggs

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1 cup chopped spinach

3 cups tomatoes sauce

1/2 onion, finely diced

1 tsp minced garlic

1 tsp Italian seasoning 

1 pkg fresh mushrooms, about 1 1/2 cups

250gm light mozzarella cheese

Eggplant prep:

-Morning of or night before, slice your eggplant lengthwise, about 1/4 in thick slices 

-salt both sides and layer in between sheets of papertowel to help absorb the moisture

-place in fridge until ready to use.

Ricotta filling:

- Beat 2 eggs, add salt and pepper.

 - Mix in 1 tub (454gm) of light ricotta cheese and oregano and the parmesan cheese

- add chopped spinach, mix in well

-Set aside. If made in advance, store in fridge.

1. Preheat oven to 375 and place the sliced eggplant on cookie sheets. Place in oven and roast for approximately 20mins. 

2. While eggplant is in oven pulse mushrooms in a blender or food processor. 

3. In a sauce pan add diced onion and garlic and a splash of fat free broth or water. Let them soften and add the tomatoe sauce. 

4. Add Italian seasoning and salt and pepper to taste. Bring to a simmer. Reserve about 1 cup of the sauce. 

5. Add the ground up mushrooms to the sauce and simmer for about 10mins. 

6. Remove eggplant from oven. Spray a 9x13 pan with cooking spray. Pour the reserved cup of sauce in the pan and spread around evenly.

7. Put down first layer of eggplant, top with the ricotta cheese mixture and spread evenly. 

8. Sprinkle half of the mozzarella cheese on top.

9. Top with another layer of eggplant and then the ground mushroom sauce 

10. Top with remaining mozzarella and bake for 25 mins. 

11. Let rest for about 5mins before slicing through.