Vegetarian Lasagna
Healthy and reduced carb, great for diabetics.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1⁄2teaspoon red pepper flakes
- 1teaspoon fennel seed
- 1teaspoon dried basil
- 1teaspoon dried oregano
- 3 -5
- 24ounces tomato sauce
- 2teaspoons Splenda granular
- 1
- 15ounces low-fat ricotta cheese
- 1⁄2teaspoon kosher salt
- 1⁄2teaspoon black pepper
- 1⁄2
- 1globe eggplant, sliced thin (may sprinkle with salt, allow to sit for 30 minutes, then rinse and pat dry, if desired)
- 1
- 8
- 16ounces shredded mozzarella cheese
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DIRECTIONS
- In a saucepan, heat olive oil and add onions, cooking until translucent.
- Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
- Simmer sauce over low heat, covered, for about 30 minutes.
- Preheat oven to 350°F.
- In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
- Slice eggplant, zucchini and mushrooms.
- Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
- Add eggplant slices in an even layer.
- Top eggplant with the ricotta cheese mixture.
- Sprinkle with sliced mushrooms, then add another third of the sauce.
- Sprinkle with 8 ounces of the mozzarella cheese.
- Layer the sliced zucchini evenly over the cheese.
- Pat mixture down.
- Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
- Pat mixture down again.
- Cover pan with foil and bake at 350°F for 50 minutes.
- Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
- Allow to sit undisturbed for 20 minutes before slicing and serving.
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