Saturday, January 27, 2007

Lasagna Light Style

A little bit of chicken Italian sausage and roasted eggplant slices goes a long way in this lighter version of a classic.

Ingredients
4 cups (1L) marinara sauce, homemade or commercial
2 cups (480mL) tomato sauce, canned
1 cup (240mL) water
1 medium eggplant
1/2 pound (230g) chicken Italian sausage, removed from casings
4 cups (910g) non-fat ricotta cheese
2 egg whites
2 Tbsp (5g) parsely, chopped
1/2 tsp (2g) pepper
1 pound (455g) lasagna noodles, uncooked
1/2 cup (60g) Parmesan cheese, grated


Directions
Preheat oven to 400°F (205°C).

Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well.

Prepare fillings: Slice eggplant into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large cookie sheet or jelly roll pan. Place eggplant slices on pan and bake in oven for 10 minutes.urn each piece over and bake for another 5 minutes. They should be brown in color, and soft to the touch. Allow to cool to room temperture.

Brown chicken sausage in a non-stick skillet, stirring to loosen from pan. Turn off heat and reserve.

In a medium-sized bowl, combine nonfat ricotta, egg white, parsley, and pepper and mix thoroughly.

Decrease oven heat to 350°F (175°C).

Assemble lasagna: Pour about 1/2 cup of the sauce on the bottom of a 9x13-inch (23x33cm) pan. Place 4 lasagna noodles on the bottom of the pan, covering the bottom. Spread 1/3 of the ricotta mixture over the noodles. Follow this with a layer of eggplant slices, and 1/3 of the chicken sausage. Pour 1/3 of the remaining sauce over all.

Sprinkle about 2 tablespons (15g) of the grated Parmesan cheese over the sauce.

Repeat layers, using all the filling ingredients, and ending with sauce. Pour 1 cup (240mL) of water around the edges of the assembled dish.

Cover with foil and bake for one hour.

Carefully remove foil and sprinkle with remaining Parmesan cheese.

Nutrition Facts
Calories: 486
Total Fat: 9g
% Calories from fat: 16%
Protein: 36g
Carbohydrate: 64g
Cholesterol: 36mg
Sodium: 1484mg

Recipe By:evitamins

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