Alliance for a Healthier Generation - Eggplant Lasagna Recipe

Alliance for a Healthier Generation - Eggplant Lasagna Recipe
Posted on 02/23/2017
This is the image for the news article titled Alliance for a Healthier Generation - Eggplant Lasagna RecipeCheck out 12 year old Aliana Arzola's 2013 Healthy Lunchtime Challenge/Kids State Dinner recipe for Eggplant Lasagna Rolls! This award winning recipe allowed Aliana to represent Puerto Rico at the 2013 Healthy Lunchtime Challenge/Kids State Dinner celebrated at the White House and hosted by First Lady Michelle Obama. It is full of color, flavor and veggies, all combined in a delicious way that kids will enjoy!


Ingredients

Makes 6 servings

6 whole-grain lasagna sheets
1/4 cup olive oil
1 small onion, diced
2 cloves garlic, finely chopped
1/4 cup water
2 small eggplants, peeled and diced
2 small carrots, diced
1 red bell pepper, seeded and diced
18 black olives, pitted and finely chopped
1 tablespoon finely chopped fresh cilantro leaves
1/4 teaspoon salt
1 cup shredded low-fat mozzarella cheese
3/4 cup tomato sauce




Preparation

  1. Preheat the oven to 350°F.
  2. In a large pot of boiling water, cook the lasagna until tender, about 7 minutes. Drain the lasagna and let it cool on a surface.
  3. While the lasagna is boiling, in a large saute pan over moderate heat, warm the olive oil. Add the onion, garlic, water, eggplants, carrots, bell pepper, olives, cilantro, and salt. Cook, stirring occasionally, until the veggies are tender, about 8 minutes.
  4. On a work surface, spread about 2 tablespoons of the eggplant mixture over each lasagna noodle. Using about half of the total amount, divide the cheese among the lasagna noodles. Starting with the edge closest to you, roll each lasagna noodle tightly then secure with a toothpick. Place the lasagna rolls in a large baking dish and cover each one with some tomato sauce and the reserved cheese. Bake until the cheese is golden, 15 to 20 minutes.