No Pasta Lasagna

• 2 large eggplants
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded part-skim mozzarella
• 2 (14.5-ounce) cans stewed tomatoes
• 1 large egg
• 1/2 cup fresh-grated Parmesan cheese
• 1/4 cup fresh basil, shredded
• 2 tablespoons garlic, chopped fine
• 2 tablespoons onion, chopped fine
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 cups (4 whole) roasted peppers
• 1 6-ounce can tomato paste
• 4 tablespoons olive oil
• 2 cups spinach (optional)
• 1 large yellow squash, thinly sliced lengthwise (optional)
• salt and ground black pepper to taste

1. Preheat oven to 450u0b0F. Heat 3 tablespoons of oil in skillet and cook
2. garlic and onion until they become aromatic and begin to brown. Add
3. stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to
4. bubble, stir in tomato paste. Reduce heat to low, add salt and pepper
5. to
6. taste, cover and let simmer lightly while you continue.
7. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a
8. rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt
9. the slices generously on both sides, sprinkle with thyme, and lightly
10. brush (fingers are fine) with the remaining oil olive. Roast eggplant
11. in
12. oven until tender and slightly browned. If using yellow squash, also
13. roast briefly until soft and pliable. Remove and let cool enough to
14. handle. Reduce oven to 375u0b0F.
15. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and
16. 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup
17. of
18. tomato sauce. Cover with 3 or 4 eggplant slices, then half of the
19. roasted peppers, and then a third of the ricotta cheese mixture,
20. followed by a third of the mozzarella. Sprinkle half the basil over
21. cheeses, and then spinach and yellow squash (if using). Cover with
22. more
23. tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top
24. with
25. remaining eggplant, tomato sauce, mozzarella, and any remaining
26. Parmesan. Cover with foil and bake for about 15 minutes. Remove foil
27. and
28. bake for about 15 minutes more or until cheese is bubbly and beginning
29. to brown. Remove and let cool for at least 5
30. minutes before serving.
31. Nutritional Information:
32. 354.18 calories
33. 12.35 g sugar
34. 25.46 total fat (6.82 g sat, 18.64 g mono)
35. 67.48 mg cholesterol
36. 35.4 g carbohydrate
37. 16.76 g protein
38. 3.55 g fiber
39. 754.95 mg sodium

eggplants, ricotta cheese, mozzarella, tomatoes, egg, parmesan cheese, fresh basil, garlic, onion, oregano, thyme, peppers, tomato paste, olive oil, spinach, yellow squash, salt

Taken from www.epicurious.com/recipes/member/views/no-pasta-lasagna-50146484 (may not work)