1 pkg. (16 oz.) lasagna noodles1 large eggplant, peeled and finely chopped Salt Olive oil cooking spray 1 1/2 C. minced onion 6 garlic cloves, finely chopped 2 medium red bell peppers, finely chopped 2 C. mushrooms, finely chopped 2 medium zucchini, finely chopped 1 pkg. (14 oz.) firm tofu, drained 1 carton (16 oz.) fat-free ricotta cheese 1 carton (16 oz.) fat-free cottage cheese 4 egg whites 3 T. dried parsley, divided use 2 tsp. dried oregano, divided use 2 tsp. dried basil, divided use 1/2 tsp. nutmeg 3/4 tsp. black pepper 2 cans (15 oz. each) tomato sauce 1 can (14.5 oz.) diced tomatoes, drained 1 can (6 oz.) tomato paste 1 tsp. sugar 2 C. shredded fat-free mozzarella cheese, divided use 1 C. grated fat-free Parmesan cheese, divided use
Preheat oven to 350 degrees F. Place eggplant on a baking sheet. Sprinkle lightly with salt. Let stand 30 minutes. Rinse and pat dry with paper towels. Set aside. Spray 2 skillets with olive oil cooking spray. Sauté onion and garlic together in 1 skillet. Set Aside. Sauté red bell peppers and mushrooms in other skillet. Set aside. Sauté eggplant. Sauté zucchini. Combine sautéed vegetables and set aside. In a large mixing bowl, cream tofu until smooth. Add ricotta and cottage cheese. Blend until smooth. Blend in egg whites, 1 T. parsley, 1 tsp. oregano, 1 tsp. basil, nutmeg and black pepper. In a separate bowl, combine tomato sauce, tomatoes, tomato paste, sugar, 1 tsp. oregano and 1 tsp. basil. Spray a deep-dish lasagna pan (15 x 11 x 2 inches) with olive oil cooking spray. Spread 1/2 cup tomato mixture in bottom of pan. Top with 1/3 of the uncooked noodles, 1/2 of the ricotta mixture, 1/3 of mozzarella and Parmesan cheeses, 1/2 of sautéed vegetables and 1/3 of remaining tomato mixture. Repeat layers. Top last layer of tomato sauce with remaining parsley, mozzarella and Parmesan. Cover with foil (spray inside of foil with olive oil cooking spray to prevent sticking). Bake 1 hour. Uncover and let stand 20 minutes before serving.