Recipes for the Web

Barrington Software Incorporated

lasagna

Prep Time | 25 min

Cook Time | 60 min

Level of Difficulty | Easy

Was | 8 POINTS

Now | 5 POINTS

main meals | Steaming pasta, melted cheese ... who says you can't eat lasagna? We nearly

halved the POINTS by scaling back on the cheese and replacing it with lots of flavorful vegetables

and fresh herbs.

Ingredients

14 1/2 oz canned tomatoes, whole peeled

1 tbsp canned tomato paste

2 medium tomato(es), coarsely chopped

1/2 tsp sugar

2 medium eggplant(s)

1/4 tsp table salt, or to taste

1 medium leek(s), finely chopped

2 medium garlic clove(s), crushed

12 medium basil, leaves, torn

1/2 lb(s) dry lasagna noodles, cooked (about 9 noodles)

1 cup(s) part-skim mozzarella cheese, shredded

Instructions

Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.

Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and

sugar.

Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand

15 minutes, rinse and drain.

Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches

until soft and well-browned; set aside.

Cook leeks and garlic in the same pan, stirring until leeks soften.

Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato

mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant,

tomato mixture, leeks and basil. Top with remaining noodles and cheese.

Bake uncovered for 40 minutes. Cool slightly and serve.

Chef Tips

We renovated Lasagna by:

Relying on vegetables instead of high-fat meat or excessive amounts of cheese to bulk out the

dish.