Texas Girl Cooks: Eggplant Lasagna with Pasta

Most of the eggplant lasagna recipes that I see use eggplant in place of lasagna noodles. However, I really like the taste and texture that pasta lends to lasagna. This recipe is based on the spinach lasagna recipe that I always use. There are a lot of vegetables in this dish; the texture is decidedly chunky rather than mushy. Using canned tomato products rather than jar spaghetti sauce limits sodium content. You could replace the Italian style tomatoes with another can of no salt added stewed tomatoes. Of course, fresh oregano is always a good choice if it is available.

2 medium eggplants, peeled and sliced lengthwise in ¾ inch wide slices

1 large onion, chopped

1 green pepper, chopped

4 cloves garlic, finely minced

8 ounces mushrooms, roughly chopped

4 tablespoons olive oil, divided

1 (14.5 ounce) can sliced stewed tomatoes, no salt added

1 (14.5 ounce) can diced tomatoes, Italian style

1 (8 oz.) can tomato sauce, no salt added, plus one can of water

2 teaspoons dried oregano

8 ounces shredded part skim Mozzarella cheese

1 (15 oz.) container part skim Ricotta cheese

1 egg, beaten

8 no-boil lasagna noodles

Spray a 9x13 baking dish with non-stick vegetable oil spray; set aside.

Nicely broiled.

Line a baking sheet with foil and place sliced eggplant on the foil; brush eggplant with 2 tablespoons of the olive oil. Broil eggplant about 4 to 5 minutes per side, or until eggplant is wilted and lightly browned. Cut eggplant into relatively large pieces, about an inch or so; set aside.

Cut into largish pieces.

In a large saucepan or deep skillet, sauté onion, green pepper, garlic, and mushrooms in remaining 2 tablespoons olive oil. Add tomato products, water, and oregano; simmer for about 20 minutes. Add eggplant, set aside.

About 7 cups of veggies, before adding eggplant!

Saute onion, green pepper, garlic, and mushrooms.

Add tomatoes and simmer for a bit

Mix ricotta with beaten egg until smooth.

Layer ingredients into baking dish as follows: one third of the sauce; half the noodles; half the Ricotta mixture; one third of the Mozzarella. Repeat; finish with the remaining one sauce and mozzarella.