Herbed Eggplant Lasagna

How To Make Herbed Eggplant Lasagna Recipe - Fennel, bay leaf, marjoram and sage add flavor to this hearty vegetarian lasagna. The low-fat ricotta topping used here makes this a healthier choice than the full-fat version used in a traditional lasagna. Serve with a green salad.

SERVES: 4

PREPARATION: 30 MINUTES, COOKING: 11/4 HOURS

Ingredients:
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) fennel seeds
1 bay leaf
1 large onion, chopped
1 clove garlic, crushed
1 celery stalk, diced
1 carrot, diced
1 cup (100 g) chopped mushrooms
3 tablespoons (45 ml) chopped fresh marjoram or 1 tablespoon (15 ml) dried marjoram
6 fresh sage leaves, shredded, or 1 tablespoon (15 ml) dried sage
2 large eggplants, cut into 1/2 inch (1 cm) cubes
finely grated zest of 1 lemon
2 cans, 141/2 ounce (400 ml) diced tomatoes
freshly ground black pepper
2 cups (500 g) low-fat ricotta
2 tablespoons (30 ml) all-purpose flour
1 egg
1/2 cup (125 ml) low-fat milk
1/8 teaspoon (0.5 ml) freshly grated nutmeg
12 fresh lasagna pasta sheets
2 tablespoons (30 ml) freshly grated Parmesan

Method:
1 Heat the oil in a large saucepan over medium heat. Add the fennel seeds and bay leaf and cook for a few seconds, pressing the seeds with the back of a spoon to release their aroma. Add the onion, garlic, celery, carrot, mushrooms, marjoram and sage. Cook for 10 minutes, stirring frequently, until the vegetables have softened slightly.

2 Add the eggplant and lemon zest to the pan and mix well. Cook for another 5 minutes, pour in the tomatoes and season to taste with pepper. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and set aside; discard the bay leaf.

3 Preheat the oven to 350°F (180°C). Place the ricotta, flour and egg in a food processor or blender and purée until smooth. Add the milk and process again briefly to combine, then add the nutmeg.

4 Pour half the eggplant mixture into a 9 x 13 inch (23 x 33 cm) ovenproof dish. Cover with half of the lasagna sheets in an even layer. Add the remaining eggplant mixture and top with the remaining lasagna sheets, overlapping the pieces neatly. Spoon the ricotta mixture over the lasagna sheets, and sprinkle the Parmesan on top. Bake for 45
minutes, or until the topping is set and deep golden. Remove from the oven. Let stand for 10 minutes before slicing and serving.

Each serving provides
543 calories, 40 g protein, 16 g fat (4 g saturated fat), 60 g carbohydrate (17 g sugars), 14 g fiber, 311 mg sodium

Herbed Eggplant Lasagna