Healthy Eggplant Lasagna with Italian Meat Sauce Recipe
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2-3 Large Eggplant - Sliced Lengthwise into ½" slices**
  • Salt and Freshly Ground Black Pepper, to taste
  • Olive Oil Vegetable Cooking Spray
  • 44 oz Bottle of Classico Traditional Favorites Basil Sauce or 1 Recipe of Slow Cooker Italian Meat Gravy
  • 3 Cups of Fat Free Cottage Cheese
  • 1 Large Egg Yolk
  • Teaspoon Each Dried Parsley, Garlic Powder, Dried Basil, Dried Oregano, Crushed Red Pepper Flakes
  • 1 Ounce of Kraft Reduced Fat Parmesan Cheese
  • 2½ Cups of Kraft Fat Free Shredded Mozzarella Cheese
  • Fresh Herbs for Garnishing, Optional
Instructions
  1. Make 1 recipe of the Slow Cooker Italian Meat Gravy (Recipe on DeeDeeDoes) or use Classico Sauce.
  2. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. Lay the sliced eggplant or zucchini onto parchment paper. Spray both sides of eggplant/zucchini with cooking spray and season with salt/pepper to taste. Place one baking sheet on the top rack of the oven and the other baking sheet on the bottom rack of the oven. Roast for 10 minutes. Halfway through roasting time, flip the vegetable slices over and roast for another 10 minutes. Remove and reduce oven temperature to 350 degrees.
  3. In a large bowl, mix together the cottage cheese, egg yolk, parsley, basil, garlic powder, oregano, crushed red pepper flakes, 1¼ Cups of the Fat Free Mozzarella Cheese and Parmesan cheese.
  4. Spread 1.5 cups of the Slow Cooker Meat Gravy onto bottom of a 13" x 9" baking dish. Lay enough vegetable slices to cover the bottom in a single layer. Top with a layer of the cottage cheese mixture and cover with a layer of Slow Cooker Italian Meat Gravy. Repeat for 2 more layers and top with the remaining Shredded Fat Free Mozzarella Cheese and Meat Gravy. Cover with foil. If using fresh herbs, you can add them on top as well.
  5. Bake for 30 minutes. Remove foil and bake for another 10 minutes until golden and bubbling.
  6. Remove from oven and replace foil on top and let rest for 10 minutes before serving.
  7. This makes 6 large servings at 3 SP on the Blue Plan, 5 SP on the Green Plan and just 1 SP on the Purple Plan. On the NEW WW Personal Points Plan, each serving will earn you 2 BONUS Personal Points to be added to your Daily Points since this recipe is filled with vegetables.
  8. It is 1 Personal Point per serving if you chose BOTH Eggs and Nonfat Cottage Cheese as your Zero Point Foods, 2 Personal Points per serving if you chose ONLY Nonfat Yogurt and Cheese as your Zero Point Foods and 3 Personal Points per serving if you chose ONLY Eggs as your Zero Point Foods.
  9. **If using zucchini instead of eggplant, use 3 Large Zucchini and slice lengthwise into ¼" slices. Proceed as normal with the rest of the recipe.
Recipe by Dee Dee Does at https://deedeedoes.com/healthy-eggplant-lasagna-recipe/