No Pasta Vegetable Lasagna

READY IN: 1hr 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°.
  • Slice the eggplants lengthwise into long, 1/4-inch strips.
  • Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
  • Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
  • You may also grill the vegetable strips.
  • Decrease oven temperature to 350°.
  • With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
  • Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
  • Then place a single layer of vegetables on top.
  • Evenly spread half the ricotta mixture on top of the vegetables.
  • Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
  • Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
  • Cover with foil and bake for 1 hour.
  • Remove the foil for the last 5-10 minutes.
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