Beefless Eggplant Lasagna
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15Prep Time Minutes
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115Total Time Minutes
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12Number of Ingredients
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6Servings
Preheat oven to 400˚F (200˚C). Trim ends of each eggplant; cut lengthwise into 1/4-inch (5 mm) thin slices. Sprinkle evenly with salt; transfer to colander set over bowl. Let stand for 30 minutes (salt with help draw out the excess moisture and remove bitterness in the eggplant.) Pat dry with paper towel.
Meanwhile, heat oil in large skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Add garlic; cook for about 2 minutes or until fragrant. Add Gardein™ Beefless Ground; cook for 5 to 8 minutes or until starting to brown. Stir in Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until sauce is thickened.
Stir together ricotta, Parmesan and basil; set aside. Spray 13- x 9-inch (3.5 L) baking dish with PAM® Original Spray. Spread 1/2 cup (125 mL) sauce over bottom of prepared pan. Top with layer of eggplant slices, sauce, ricotta mixture and mozzarella; repeat layers twice.
Cover with foil; bake for 30 minutes. Remove foil; bake, uncovered, for 20 to 30 minutes or until golden brown and bubbly and eggplant is tender. Let stand for 10 minutes before slicing.
Substitute zucchini slices for eggplant slices if desired.
Beefless Eggplant Lasagna