NO-NOODLE VEGETABLE LASAGNA – 5 SMARTPOINTS

YOU’LL NEED:

5 Spray(s) cooking spray, divided
Med. eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
2 Large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 Large egg(s), beaten
3⁄4Pound(s) part-skim ricotta cheese
1⁄4 C.(s) basil, fresh, cut into thin strips
1⁄2 C.(s) grated Parmesan cheese, high-quality recommended, divided
4 C.(s) store bought marinara sauce, divided
1⁄2 Pound(s) shredded part-skim mozzarella cheese, divided

HOW TO MAKE:

1-To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray.
2-Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray.
3-Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy).
4-Remove vegetables from oven; reduce oven temperature to 350°F.
5-Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
6-To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray.
7-Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. 8-Layer eggplant over sauce (use all the slices, even if you have to overlap them).
9-Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
10-Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses.
11-Bake until the bottom starts to bubble, about 35 to 40 minutes.
12-Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

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