Weight Watchers vegetable "lasagna"

By [e-mail]

Ingredients

• 1/2 cup thawed frozen chopped spinach
• 1 egg
• 1 container (15oz) whole milk ricotta cheese
• 1 1/4 cups shredded mozzarella cheese, about 5 oz.
• 1 tsp. fennel seeds, crushed
• 1 jar (24 oz) marinara pasta sauce
• 2 pkgs 1 lb each frozen breaded Italian -style eggplant cutlets
• fresh basil sprig, optional

Preparation

Step 1

*preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds and reserved spinach until blended.

Spread 1/2 cup marinara sauce over bottom of 2 1/2 qt baking dish. arrange 1/3 of frozen eggplant slices in single layer over sauce. spread half of the ricotta mixture over eggplant. top with 3/4 cup of sauce, then half of the remaining eggplant slices and remaining ricotta mixture. gently spread 3/4 sauce over ricotta mixture. top with remaining eggplant and sauce. cover with foil.

bake lasagna 45 minutes or until hot in center. uncover ans sprinkle with remaining 3/4 cup mozzarella cheese. bake uncovered until cheese is melted and casserole is hot in center. let stand 10 minutes. serve garnished with fresh basil.

cal: 366
protein: 17g
fat:17g
chol:66mg
carbs:38g
sodium 897 mg
fiber:7g