- 14 1/2 oz canned tomatoes, whole peeled
- 1 Tbsp canned tomato paste
- 2 medium tomato(es), coarsely chopped
- 1/2 tsp sugar
- 2 medium eggplant(s)
- 1/4 tsp table salt, or to taste
- 1 medium leek(s), finely chopped
- 2 medium garlic clove(s), crushed
- 12 medium basil, leaves, torn
- 1/2 pound dry lasagna noodles, cooked (about 9 noodles)
- 1 cup part-skim mozzarella cheese, shredded
Preheat oven to 400F. Lightly coat a 2-quart rectangular baking dish with cooking spray.
Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
Cook leeks and garlic in the same pan, stirring until leeks soften.
Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
Bake uncovered for 40 minutes. Cool slightly and serve.
Servings | 6
Preparation Time | 25 min
Cooking Time | 60 min
Level of Difficulty | Easy