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Eggplant And Tomato Lasagna

pasta, vegetables

1 large eggplant
1 medium onion; roughly chopped
1/4 pound fresh mushrooms; thickly sliced
1 can (28-oz) crushed tomatoes
1 can (14-oz) crushed tomatoes
1 1/2 teaspoon garlic puree
1 package (1/2-oz) fresh rosemary; chopped
2 teaspoons sugar
salt and pepper; to taste
6 ripe Roma tomatoes; cored, sliced
1 tub (1-lb) 1% cottage cheese
1 jar (6-oz) marinated artichoke hearts; well-drained
1 package (1-lb) fresh lasagna pasta sheets
1/3 pound part-skim Mozzarella cheese; grated

Preheat the broiler. Spray a 9- x 13-inch shallow baker. Slice the eggplant; salt both sides of the slices, placing them in a colander to drain for about 1/2 hour. Rinse with water to remove salt. Place on baking tray, brushing lightly with a little oil. Broil on both sides (brushing each side with oil) until browned. Place onion and mushrooms in a bowl in the microwave and cook on high (100 %) power for about 3 -4 minutes to half-cook them. Drain liquid completely. Combine onion, mushrooms, tins of crushed tomatoes, garlic, rosemary, sugar and salt and pepper in a large saucepan and simmer about 5 minutes. Preheat oven to 350ºF. Spread a small amount of the sauce on the bottom of the baker. Place two of the fresh pasta sheets on top (side by side they should cover the baker). Place 1/2 the slices of eggplant, 1/2 the tomato slices and 1/2 the cottage cheese on top of the pasta. Spread about 1/3 of the remaining sauce in the pan over top. Place another two pasta sheets on top. Repeat the eggplant, tomato, cottage cheese and sauce layers. Place the final two pasta sheets on top. Spread the last third of the sauce over top. Sprinkle with the grated Mozzarella. Bake about 45-55 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Contributor: Jan Peskett - Save-on-Foods' Appeal

Yield: 6 servings

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