Eggplant Parmesan Lasagne, For Two

Eggplant Parmesan Lasagne, For Two

9 Lasagne pieces – uncooked
1 medium eggplant, about 3/4 pound
Olive oil-flavored cooking spray
2 teaspoons dried basil
2 tablespoons grated low-sodium Parmesan cheese
1 26-ounce jar low-fat marinara sauce
1/2 teaspoon Italian seasoning
1 15-ounce container light Ricotta cheese
8 ounces low-sodium shredded Mozzarella cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley (optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375ºF.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 × 8 × 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of Ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3 lasagne pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator overnight or at least 8 hours. Bake as directed above.

Serves 2 for two meals