TOTAL TIME

2 hours 20 minutes

 

Nutritional Information

• Calories: 367kcal

• Fat: 13g

• Total Sugars: 10g

• Carbohydrates: 43g

• Saturated Fat: 6g

• Cholesterol: 55mg

• Protein: 25g

• Dietary Fiber: 12g

 

Ingredients

 

• 3 medium eggplant, trimmed (3 pounds)

• 3 1/2 pounds Swiss chard, thick stems trimmed, chopped

• 12 ounces mushrooms, chopped (about 3 cups)

• 3 cloves garlic, chopped

• 1/4 teaspoon red-pepper flakes

• 3 cups part-skim ricotta, drained

• 1 large egg

• 2 large egg whites

• 4 cups prepared reduced-sodium marinara sauce

• 1 package (9 ounces) no-boil lasagna noodles, preferably whole wheat

• 1 1/2 cups grated part-skim mozzarella cheese (about 6 ounces)

• 1/4 cup grated parmesan (about 1 ounce)

 

 

Directions

1. Heat the broiler. Slice the eggplant lengthwise, 1/3" thick. Coat the slices on both sides with cooking spray and season with salt and freshly ground black pepper. Arrange in a single layer on a baking sheet, working in two batches, and broil 6" from the heat until browned, 4 to 5 minutes. Flip and broil until the opposite sides are browned and the flesh is very tender 2 to 3 minutes.

2. Fill a large pot with about 1/2" of water and place a steamer basket inside. Bring the water to a boil over high heat and add the Swiss chard, working in two batches. Reduce the heat to medium-low, cover, and simmer until tender, 4 to 6 minutes. Transfer to a colander and drain thoroughly. When cool enough to handle, squeeze the chard tightly with your hands to extract as much water as possible and blot the chard dry with a clean kitchen towel.

3. Heat the oven to 400F. Coat a large skillet with cooking spray and heat over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and liquid has evaporated, 6 minutes. Reduce the heat to medium-low, add the garlic and pepper flakes, and cook 1 minute. Add the Swiss chard and cook until heated through and any liquid has evaporated, 3 minutes. Season to taste with salt and freshly ground black pepper.

4. Combine the ricotta, egg, and egg whites in a large bowl and season with freshly ground black pepper.

5. Spread 1 cup of the marinara sauce over the bottom of a deep-dish, 9" x 13" baking dish. Add 4 noodles and cover with half of the ricotta, then half of the eggplant, then half of the Swiss chard-mushroom mixture, then 1/2 cup of the mozzarella, and then 1 cup of the sauce. Repeat the layers again, starting with the noodles and ending with 1 cup sauce. Top with a third layer of noodles (you may have some leftover), the remaining 1 cup sauce, and 1/2 cup mozzarella. Top with the Parmesan. 

 

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