- 4
Ingredients
- # 1 cup fat-free ricotta cheese
- # 1 tablespoon grated Parmesan cheese
- # 2 cups low-sodium tomato sauce
- # 1/2 can (2.25 ounces) sliced black olives, drained
- # 1 eggplant, peeled and sliced into 1/4"-thick rounds
- # 6 no-bake lasagna noodles
- # 1 small tomato, sliced into 1/4"-thick rounds
- # 1/2 red bell pepper, sliced into very thin round
Preparation
Step 1
1.
Preheat the oven to 350°F.
2.
In a small bowl, mix together the ricotta and Parmesan.
3.
In a medium bowl, mix together the tomato sauce and olives.
4.
In a 9" x 5" baking dish, layer 1/4 cup of the tomato sauce, 2 of the eggplant rounds, 2 of the noodles, 1/3 cup of the cheese mix, one-quarter of the tomatoes, and one-third of the peppers. Repeat the layers two times. Top with the remaining 1/4 cup sauce and one-quarter tomatoes.
5.
Cover with foil. Bake for 30 minutes.
6.
Remove the foil. Bake for 15 minutes longer. Remove from the oven and let sit for at least 10 minutes before serving.
Nutritional Facts per serving
CALORIES 250.9 CAL
FAT 3.1 G
SATURATED FAT 0.5 G
CHOLESTEROL 11.1 MG
SODIUM 240.7 MG
CARBOHYDRATES 44.2 G
TOTAL SUGARS 6.9 G
DIETARY FIBER 7.8 G
PROTEIN 12.2 G