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2011-02-01Skinny Eggplant Lasagna: Fat Free Ricotta, Part Skim Mozzarella, Part Skim Mozzarella, Lasagna Noodles, Tomato Sauce, Sundried Tomato Paste, Fresh Basil Leaves, Oregano, Garlic, Ground Black Pepper, Olive Oil, Eggplant
Skinny Eggplant Lasagna featuring Sorrento® Fat Free Ricotta

Featured Cheese
Sorrento® Fat Free Ricotta

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Skinny Eggplant Lasagna

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Preheat oven to 350°F. Cook pasta, drain, and cool. In a large bowl, mix tomato sauce, sundried tomato paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a medium-high heat for 2-3 minutes on each side. Place cooked pieces on a plate and set aside. Spread thin layer of tomato sauce on bottom of 9"x13" baking pan. Layer 1/3 noodles, 1/3 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture. Repeat process once. Top with remaining noodles, tomato sauce, and grated mozzarella. Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes. .


Feel free to layer your lasagna in any order you wish, as long as you use the ingredient amounts indicated. By using the fat-free ricotta and part skim mozzarella, this recipe has 13% less calories and 35% less fat per serving.*

*as compared to using whole milk cheeses

Nutrition Information

776 Calories
33 g Fat
83 mg Cholesterol
1794 mg Sodium
71 g Carbohydrate
10 g Fiber
18 g Sugars
51 g Protein

Higher fat version:

889 Calories
51 g Fat
125 mg Cholesterol
1764 mg Sodium
26 g Carbohydrate
10 g Fiber

Nutrition Information provided by Lynda Antonacci, RD, CDN


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