Eggplant Lasagne Pie
This flat-belly recipe for lasagne is full of veggie goodness, featuring eggplant, mushrooms, onion, and tomato. Increase the protein in this meal, by mixing in sliced chicken or cottage cheese, or serve with a side salad topped with grilled chicken or fish.
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
1 teaspoon olive oil
1 medium yellow onion, peeled and diced
8 baby bella mushrooms, sliced
One 14.5-ounce can no-salt-added diced tomatoes, drained
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seeds
1/16 teaspoon kosher salt
1 cup mozzarella
1/4 cup skim milk
1/4 cup tomato sauce
8 ounces no-boil lasagna noodles
1 small eggplant, thinly sliced rounds and blanched
1/4 cup Parmigiano-Reggiano cheese, shredded
Preheat the oven to 400 degrees F.
In a cast-iron skillet, heat the oil over medium heat. Sauté the onions and mushrooms until softened.
Add the tomatoes, garlic, red pepper flakes, fennel seeds, and salt, cooking until the garlic is fragrant. Remove from the heat.
In a medium bowl, whisk the egg, and stir in 1/2 cup of the mozzarella and the milk until combined.
Coat a round 9-inch pie dish with cooking spray.
Spread the tomato sauce on the bottom of the pan.
Place the lasagna noodles in an even layer on top of the sauce, breaking the noodles to fit the shape of the dish. Avoid overlapping the noodles.
Spread 1/3 of the mozzarella mixture on top of the noodles.
Layer the eggplant and then the tomato and onion mixture. Repeat to form a lasagne-style pie.
Top the pie with the remaining mozzarella and the Parmigiano-Reggiano cheese.
Bake for 30 minutes. Allow to cool 10 minutes before serving.
Per serving: Calories 412 (From Fat 68); Fat 8g (Saturated 3g); Cholesterol 62mg; Sodium 657mg; Carbohydrate 69g (Dietary Fiber 10g); Protein 19g.