I don’t go for pasta too much, and I had a vegetarian guest the other day, so the result was: no pasta vegetable lasagna–pretty good I must say!
No Pasta Vegetable lasagna
2 large eggplants, sliced lengthwise into long ,1/4 ” strips
Kosher salt and freshly ground black pepper
20 oz. 1 1/2 % fat cottage cheese
1/4 cup parsley, chopped
2 1/4 cups spaghetti sauce
2 cups mozzarella cheese
1/2 cup grated parmesan cheese
Preheat oven to 425 degrees and season eggplant slices on both sides with salt and pepper. Place them on a nonstick baking sheet and bake for 5 minutes on each side. Decrease temperature to 350. In a bowl, mix cottage cheese, egg and parsley together. Spread some spaghetti sauce on the bottom of 9×13 pan, place a layer of eggplant on top, then spread 1/2 of cottage cheese mixture on top. Place another layer of veggies and one of cottage cheese mixture on top. Top with remaining eggplant and cover with whatever is left of the sauce. Distribute mozzarella and parmesan on top. Cover with foil and bake for 45 minutes. Take foil off and bake for another 15 minutes. Let it rest for 10 minutes. Enjoy!