Makes 4 servings
1 small Italian eggplant
Â½ package of lasagna noodles (whole wheat if available)
1 cup skim ricotta
1 cup kalamata olives, chopped
2 cloves garlic
Â¼ cup fresh basil, chopped
Â¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, leaves chopped
Salt & pepper
6 ounces fresh mozzarella, sliced
Â¼ cup parmesan cheese
2 cups tomato sauce
2 tablespoons olive oil
Preheat oven at 375ËšF. Slice eggplant lengthwise and brush with olive oil, salt & pepper. Bake for 15-20 minutes or until browned. Remove from oven and allow to cool.
Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles for 4-5 minutes. Noodles should be undercooked. Drain and rinse with cold water to shock.
In a medium sized bowl, beat egg and add in ricotta, kalamata olives, garlic, chopped basil, parsley and thyme. Season with salt and pepper and combine.
Take a loaf pan and line with parchment paper. Layer lasagna as follows: A spoonful of sauce followed by one layer of noodles, ricotta mixture, eggplant slices, mozzarella slices, and a spoonful of tomato
Repeat until finished and top with parmesan cheese and a drizzle of olive oil.
Cover loaf pan with foil and bake for 30 minutes. Take out of oven, remove foil and continue to bake for 5-10 or until browned on top.
Remove from pan by lifting parchment. Slice into 4 equal slices and serve over a spoonful of sauce.
Tip: Use sauce sparingly, otherwise lasagna can become watery.
Recipe courtesy of Robin Simpson