5 oz. egg & oil free cooked spinach lasagna sheets
Freshly chopped basil for garnish
Instructions
SAUCE- Puree tomatoes and set aside. Braise onions in red wine with garlic, marjoram, oregano, and bay leaves. When wine mixture has been reduced and onions are tender, add pureed tomatoes. Cook for an hour, stirring frequently. Sauce should be thick with little visible liquid. Approximately 3 cups of sauce. (I prepare this the day ahead and refrigerate, just to ease the total prep time all in one day.)
Cut eggplant into 1/4 inch slices. Lay these out on a nonstick baking sheet with a small amount of water. Sprinkle with parsley, cover and bake at 350 degrees for 12 - 15 minutes, until eggplant is soft throughout. (I have also made this with portobello mushrooms instead of the eggplant.)
Preheat oven to 350 degrees. Ladle 1/2 c. sauce on bottom of 6 1/2 x 8 inch pan. Top with layer of lasagna noodles, more sauce, and a layer of eggplant. Repeat the layer of lasagna, sauce, and eggplant. Add another layer of lasagna and sauce. Garnish with fresh basil. Cover the pan and bake for one hour. Until sauce is bubbling.
Option- Portobello mushrooms instead of eggplant.
Note- Spinach lasagna is hard to find. I have used whole wheat lasagna instead.
Serving size is 1/4 of the pan.
261 calories
0.7 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol
Originally Submitted
7/31/2014
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