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A delicious, lighter
version of lasagna. Serve it with a green salad to round out your meal.
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very
1 cup canned crushed
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
¼ teaspoon salt (optional)
1 medium eggplant, sliced
- Heat oven to 425 F.
- In a medium nonstick
skillet, heat olive oil over medium heat. Sauté onion until tender, about 2 to
3 minutes. Transfer to an 8x8 or 9x13 baking dish.
- Sauté the garlic for 1
minute. Add the crushed tomato, basil, oregano and salt and cook gently over
medium-low heat for 10 minutes.
- Spread a layer of this
mixture over the onion layer.
- Add a layer of eggplant
and follow with a layer of tomato.
- Sprinkle 1/3 of the
mozzarella cheese over top.
- Repeat layers of
eggplant, tomato and cheese until you use all ingredients. Finish with a layer
of mozzarella cheese.
- Cover with aluminum foil
and bake for 25 minutes, or until vegetables are tender.
- Uncover and bake 10 to
15 minutes, or until layer of cheese is light brown.
Makes 4 servings.
||1 slice lasagna 91 cup
Daily servings according
to the Diabetes Food Guide Pyramid
1 serving from meat group
1 serving from vegetable
1 serving from fat
241 calories (22% calories from fat); 20 grams protein; 6 grams total fat (1.7
grams saturated fat); 26 grams of carbohydrate; 2 grams dietary fiber; 50 grams
cholesterol; 332 milligrams sodium.
2 lean protein; 2 carbohydrate.