Recipe of Speedy No Pasta Vegetable Lasagna

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Easiest Way to Make Homemade No Pasta Vegetable Lasagna. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from No Pasta Vegetable Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No Pasta Vegetable Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make No Pasta Vegetable Lasagna is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook No Pasta Vegetable Lasagna using 11 ingredients and 15 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make No Pasta Vegetable Lasagna:

1. 2 large eggplants
2. 1 tsp Sea salt
3. 1/2 tsp Black pepper
4. 3/4 lb Part skim ricotta cheese
5. 1 Egg white
6. 1 tbsp Chives or scallions
7. 4 cup Pasta sauce
8. 1 cup shredded part skim mozzarella cheese
9. 1/4 cup grated parmesan cheese
10. 1/4 tsp Oregano
11. 1/4 tsp Basil

Steps to make No Pasta Vegetable Lasagna

1. Preheat oven to 425°.
2. Slice the eggplants lengthwise into long, 1/4-inch strips.
3. Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
4. Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
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   By Boomette on November 07, 2010
   
   Ingredients:
   
   2 large eggplants
   
   1 teaspoon kosher salt , divided
   
   1/2 teaspoon freshly ground black pepper , divided
   
   1 lb reduced-fat ricotta cheese
   
   1 egg white
   
   1 tablespoon minced fresh chives (or scallions)
   
   2 1/2 cups pasta sauce (store-bought jarred or homemade)
   
   1 cup shredded reduced-fat mozzarella cheese
   
   1/4 cup grated parmesan cheese
   
   Directions:
   
   Preheat oven to 425°.
   
   Slice the eggplants lengthwise into long, 1/4-inch strips.
   
   Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
   
   Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
   
   You may also gril
6. Decrease oven temperature to 350°.
7. With a fork, mix together the ricotta, egg white, chives, and remaining salt, pepper, basil and oregano.
8. Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
9. Then place a single layer of vegetables on top.
10. Evenly spread half the ricotta mixture on top of the vegetables.
11. Top with some cheese
12. Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
13. Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
14. Cover with foil and bake for 1 hour.
15. Remove the foil for the last 5-10 minutes.

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