Heart-Smart, Veggie-Filled Lasagna

• 1 large eggplant, sliced into ¼ in.-thick slices
• 3/4 tsp. sea salt
• 2 tsp. olive oil
• ½ cup chopped onion (frozen is fine)
• 3 Tbsp. chopped garlic
• ¾ tsp. freshly ground black pepper
• ½ tsp. chopped fresh oregano
• 1/8 tsp. cayenne pepper
• 1 Tbsp. ground flax seed
• 1 (28 oz.) can crushed tomatoes
• 1 cup fresh basil leaves, chopped
• 1 cup (8 oz.) fat-free ricotta cheese
• 1 (8 oz.) package precooked whole-wheat noodles
• 2 medium zucchini, cut into ¼ in.-thick slices
• 1 ½ cups (6 oz.) shredded part-skim mozzarella cheese

Directions

• Preheat oven to 350°.
• Place eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with salt.
• Heat oil in a large skillet over medium-high heat to sauté the onion and garlic. Add 1/4 tsp. black pepper, oregano, cayenne pepper, flax seed and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
• Combine basil with the fat-free ricotta in a small bowl.
• Spread ½ cup tomato mixture into the bottom of a 13 x 9 inch baking dish coated with cooking spray.
• Arrange four noodles over tomato mixture; top with half of eggplant and half of zucchini.
• Spread ricotta mixture over vegetables; cover with four noodles. Spread one cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices.
• Arrange remaining four noodles over vegetables, and spread remaining tomato mixture over noodles.
• Top with mozzarella.
• Cover with foil and bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned.

Nutritional Analysis
Serving Size: 10-12
Calories: 184
Fat: 6 g
Sat fat: 2.2 g
Protein: 13 g
Fiber: 5 g

Recipe provided by Meridan Zerner, MS, RDN, CSSD, LD, CHWC , Cooper Clinic Nutrition