Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This lasagna dish tastes just like the classic eggplant Parmesan layered between noodles, four cheeses, and tomato sauce.

Recipe by Cooking Light April 2001

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Yield:
9 servings
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.

  • Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.

  • Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.

Nutrition Facts

432 calories; calories from fat 23%; fat 11g; saturated fat 6.2g; mono fat 3.1g; poly fat 0.9g; protein 28.3g; carbohydrates 53.8g; fiber 3.7g; cholesterol 58mg; iron 3.2mg; sodium 976mg; calcium 460mg.
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