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.
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.
MsgID: 3118427
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ricotta Cheese
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ricotta Cheese
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Ricotta Cheese |
Betsy at Recipelink.com | |
2 | Recipe: Rigatoni with Four Cheeses |
Betsy at Recipelink.com | |
3 | Recipe: Supreme Vegetable Lasagna |
Betsy at Recipelink.com | |
4 | Recipe: Ricotta Cheese Cookies |
Betsy at Recipelink.com | |
5 | Recipe: Eggplant Parmesan Lasagna for Two (plus one pan for freezer) |
Betsy at Recipelink.com | |
6 | Recipe: Creamy Lemon-Ricotta Cheesecake |
Betsy at Recipelink.com | |
7 | Recipe(tried): Cheese Manicotti Florentine |
Nancy Berry SF, CA | |
8 | Recipe: Ricotta Gnocchi with Pesto |
Betsy at Recipelink.com | |
9 | Recipe: Sun-Dried Tomato and Ricotta Bread (bread machine) |
Betsy at Recipelink.com | |
10 | Recipe: Vermicelli with Ricotta Cream Sauce |
Betsy at Recipelink.com | |
11 | ISO: Creamy Lemon-Ricotta Cheesecake |
Nancy, San Antonio |
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