Eggplant Parmesan Lasagna for Two (plus one pan for freezer)
Source: National Pasta Association
Serves 2 for two meals

9 lasagna noodles -- uncooked
1 medium eggplant -- about 3/4 pound
olive oil flavored cooking spray
2 teaspoons dried basil
2 tablespoons grated low-sodium Parmesan cheese
26 ounces low fat-marinara sauce
1/2 teaspoon Italian seasoning
15 ounces light ricotta cheese
8 ounces low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)

Cook lasagna noodles according to package directions. Meanwhile, preheat broiler.

Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray.

Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese.

Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes.

Preheat oven to 375 F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal.

Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese.

Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.