Recipe: Eggplant Lasagna (Veggie Life magazine, 1990's)

RisaG,.NJ: I've made something similar to this and it was delicious. I haven't made this specific recipe:

EGGPLANT LASAGNA
Veggie Life March 1995

1 large onion, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1 bunch scallions, chopped
4 cloves garlic
1 Tbsp. olive oil
1 (16 oz.) can tomato sauce
1 tsp. Italian seasoning
1/2 tsp. creole seasoning
1 large eggplant, peeled and sliced 1/4" thick
1/2 lb. lasagna noodles
1 15 oz. container of lowfat ricotta
1.5 lb. lowfat mozzarella, shredded
1/2 cup parmesan cheese, grated
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In a 2 qt. saucepan over medium high heat, saute onions, bell pepper,
celery, scallions and garlic in oil until wilted. Add seasonings and
tomato sauce, cover and simmer for 30 minutes.

In a large nonstick skillet over medium high heat, lightly brown eggplant
slices and set aside.

In a large pot of boiling water, cook lasagna noodles for 5 minutes. Drain
and set aside. (or use the lasagna noodles that don't need to be cooked before
the layering process. Just use a lot of sauce on each layer.)

Preheat oven to 350 degrees. In the bottom of an 11x14 inch baking dish, spread
about 1/4 cup sauce. Top with 1/3 of the noodles and 1/2 of ricotta and mozzarella and a layer of eggplant. Spread on 1/2 remaining sauce. Add another layer of noodles, ricotta, mozzarella, and eggplant. Add last layer of noodles, topping with remaining sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 15 minutes before serving.

Makes 6 servings.
14g fat per serving