In a Casserole Dish
Roasted Eggplant & Mushroom Lasagna
1 (1-pound) eggplant, unpeeled and cut into ½-inch rounds
8 ounces assorted mushrooms, such as oyster, chanterelle, and cremini, halved
½ teaspoon salt
1 (24-ounce) jar fat-free marinara or tomato sauce
9 no-boil whole wheat lasagna noodles
¾ cup shredded part-skim mozzarella cheese
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
1 Set racks in upper and lower thirds of oven.Preheat oven to 400°F. Spray 9 x 13-inch baking dish and large baking sheet with olive oil nonstick spray.
2 Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
3 Reduce oven temperature to 375°F. Spread ½ cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan. Repeat layering twice.
4 Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving.
PER SERVING (⅛ of lasagna): 214 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 7 mg Chol, 596 mg Sod, 32 g Carb, 2 g Sugar, 8 g Fib, 12 g Prot, 146 mg Calc.