This is a weight watchers recipe that I found online. I decided to make a smaller lasagna than the one suggested. After recalculating the points, it is 7 points per serving. The lasagna came out very well! It was delicious, and low carb.
What you'll need:
1/2 medium eggplant
1 zucchini
2 cups tomato sauce
8 ounces part-skim ricotta cheese
1/4 cup basil
1 egg
1/2 cup mozzarella cheese
1/4 cup fresh parmesan cheese
Start by preheating the oven to 400 degrees. Trim and cut the zucchini and eggplant and place on baking sheet (sprayed with pam).
Roast for 7-8 minutes on each side.
Meanwhile, combine the egg, basil, ricotta, and parmesan cheese together in a bowl.
Spray the bottom of an 8 X 8 casserole dish (or aluminum pan).
Add 1/3 cup of sauce to the bottom.
When the eggplant and zucchini are done roasting, take them out of the oven. Line the eggplant on top of the sauce, even if it is overlapping.
Add another layer of sauce and cheese...
Layer all of the zucchini on top of the sauce and cheese...
Add the remaining sauce and cheese to the top...
Reduce the oven heat to 350 and bake for 35-40 minutes.
Enjoy!
I was surprised by how much flavor this dish had. Despite there being no noodles, it surprisingly tasted a lot like lasagna. I was very happy with the way it turned out, and will probably be making it again in the future. Definitely a good dish to make when having people over, or for a family meal! I used garlic tomato sauce which I think added quite a bit of flavor. Overall a success!
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