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Lasagna
6
Points®
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
6
Difficulty
Easy
This herb and vegetable-packed lasagna with homemade sauce offers a lightened-up version of a classic comfort food. The variety of vegetables brings a delightful mix of flavors. Slicing and salting the eggplant and letting it sit for 15 minutes helps draw moisture out, which means it will brown nicely in the pan, providing big flavor in the final dish. Leeks are a milder-flavored cousin to onions. You will need to rinse them thoroughly since it is easy for dirt to get lodged in their many layers. If you like, use extra basil leaves as a garnish for a pretty presentation.
Ingredients
Canned tomatoes
14½ oz, whole peeled
Tomato paste
1 Tbsp
Tomato
2 medium, coarsely chopped
Sugar
½ tsp
Uncooked eggplant
2 medium
Table salt
¼ tsp, or to taste
Uncooked leeks
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh basil
12 leaf/leaves, leaves, torn
Uncooked lasagna noodles
½ pound(s), cooked (about 9 noodles)
Part skim mozzarella cheese
1 cup(s), shredded, shredded