J.Hud's Lasagna

Just made this no noodle veggie lasagna that Jennifer Hudson (or as I like to call her "J.Hud") made on the Dr. Oz show--ya'll--it's so good!  AND...5 pts+ per serving!  And they're good serving sizes...not weenie!  The recipe makes 12 servings.  I served it at "book club" tonight (aka The Bachelor viewing party!) & it was a HIT!

Ingredients

1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices   

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices   

1 large egg(s), beaten

3/4 pound(s) part-skim ricotta cheese

1/4 cup(s) basil, fresh, cut into thin strips   

1/2 cup(s) grated Parmesan cheese (I used reduced fat)

4 cup(s) store-bought marinara sauce, divided        

1/2 pound(s) shredded part-skim mozzarella cheese, divided    

Directions

First roast the veggies--preheat oven to 400°F, coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.

In a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese & set aside.

When veggies are done, reduce oven temperature to 350°F. 

The recipe called for a 8x14" baking dish, I used a 9x13" though & it was fine--coat the baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.

Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Notes

They recommended using a mandolin to slide the veggies & after having difficulty slicing the eggplant into such thin pieces I think I will invest in one for next time!  


I also think I'll add mushrooms & maybe some other veggies next time...just to make it even more delish!   

Here is the ONLY downside--I had a super hard time cutting it & having it look pretty--see my plate--

But it does show all the yumminess that's inside!  :)  Enjoy!