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1 h 30 m
“The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.”
1 large eggplant, sliced lengthwise into ¼-inch-long strips
1 large zucchini, sliced lengthwise into ¼-inch-long strips
12 ounces sweet Italian sausage, casings removed
½ onion, chopped
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup part-skim ricotta cheese
1 large egg
¼ teaspoon ground pepper
1 cup shredded mozzarella, divided
Fresh basil for garnish
1Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
2Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
3Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
4Combine ricotta, egg and pepper in a small bowl.
5Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
6Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.