Vegetable Lasagna Without the Lasagna
"A nice change, leaving out the lasagna. I like to add some sliced mushrooms and hot peppers. This is another dish that you can experiment with and make it to suit your own taste. Do ahead and pop it in the oven 1 hour or so before serving. With eggplants I find it depends on the age and size whether you peel it or not. I recommend that you peel them. I also substitute unpeeled Zucchini for the eggplant."
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch strips
- 3⁄4 cup onion, chopped
- 1 teaspoon salt, divided
- 1⁄2 teaspoon pepper, divided
- 1 lb low-fat ricotta cheese
- 1 egg white
- 1 tablespoon green onion, chopped
- 2 1⁄2 cups tomato sauce
- 1 cup reduced-fat mozzarella cheese
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 425 degrees Fahrenheit.
- Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper.
- Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked.
- Mix together the ricotta, egg white, green onion and remaining salt and pepper.
- Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" oven proof casserole.
- Place a layer of eggplant and onion, using about one third.
- Cover with half of the ricotta mixture.
- Add another layer of veggies (1/3).
- Cover with the rest of the ricotta.
- Add the rest of the veggies.
- Add the remaining tomato sauce on top.
- Sprinkle with the mozzarella and parmesan cheeses.
- Cover with foil and bake for 1 hour at 375 degrees Fahrenheit.
- Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
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Reviews
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A very good, quick prep, healthy, mix and match way to go. I have to watch fat, cholesterol and sodium. I used fat free ricotta and low fat other cheeses, off brand spaghetti sauce fat free 320mg sodium per serving and even cut the recipie in half, also used no additional salt. My teenage daughter said it was cool! I didn't tell her about the Egg plant though. (I would recommend the same). It was GREAT! Thank You. -
Excellant! I fixed mine a little different: Instead of baking the eggplant one layer at a time I put all of them on the cookie sheet and covered it with foil and baked them for 28 m. at the recommended temp. Then I took all the vegetable and steamed them each in a skillet. Instead of 1 egg white I used two. My additional vegetables were cauliflower, carrots, and green and yellow squashes. I also used grated parmesan cheese from a container with Hunts traditional tomato sauce (2 Cans). I added no salt. -
Outstanding! I used zukes and yellow squash, and added a little spinach. I also used canned marinara instead of tomato sauce.
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A great substitute for the low carb dieter who is craving pasta. I used Hunt's No Added Sugar Italian Baking Sauce which has only 6 gms carbs and 3 gms sugar per serving. I believe I didn't buy big enough eggplant because the sauce and ricotta seemed to take over the dish. Next time I will add more eggplant and cut it thicker while still keeping the sauce and cheese measurements the same. Thanks Bergy! -
Thanks for a keeper! I too was looking for a good South Beach recipe. I substituted my recipe for meat sauce (ground beef or turkey), with wine, red pepper, and lots of garlic! The eggplant added the needed texture and substance, and was simply delicious!
see 13 more reviews
Tweaks
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Excellent! My 5 year old enjoyed it as well. I made my own tomato sauce, which was plentiful with onions so I used no more for the recipe, and froze it for the week. Instead of sugar, I used honey to sweeten the sauce a little. I peeled the eggplant with a potato peeler and sliced it as directed. My son saw me with the eggplant and gave a sour plant. I told him it would be good, it is just an overgrown apple that you have to cook. :) It worked and he ended up eating it and liking it. I sprinkled with sea salt and pepper and baked the eggplant all at one time for 28 minutes as done by Chef Mokhal below. I steamed my vegetables (cauliflower, yellow squash, carrots, and broccoli). Since I salted my own tomato sauce and sprinkled salt on the eggplant, I used no additional salt for the recipe (not even on the vegetables when I steamed them). If you are a salt lover you can add additional salt to your own taste, but I am watching my salt intake. I used low-fat, part skim cheeses and kroger brand grated parmesan. I was intimidated at first to eat the eggplant but I really did enjoy it and so did my son so that's all I need! I will more than likely add some spinach, green and red peppers, and some zuccini next time. :) The veggies were great in it! -
This made a very nice dinner. I halved the recipe and I didn't have ricotta cheese, so I subbed cottage cheese. I also used spaghetti sauce instead of tomato sauce. Thanks Bergy!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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