Recipe: Eggplant Parmesan Lasagna for Two (make ahead)

EGGPLANT PARMESAN LASAGNA FOR TWO

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

Cook lasagna pieces according to package directions.

Meanwhile, Heat 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 degrees F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in
bottom of two disposable foil 8x8x2-inch baking pans.

Drain lasagna; rinse with cold water. Cut lasagne 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 with3 more lasagna pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3 lasagne 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 lasagna 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 LASAGNA:
Thaw in refrigerator overnight or at least 8 hours. Bake as directed above.

Servings: 2 (2 times)
Source: National Pasta Association