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  • Serves 8
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 1 hour(s) 20 minute(s)
  • |
  • stand time: 10 minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium eggplant, cut into 1-inch chunks
2 medium red and/or yellow bell peppers, cut into 1-inch pieces
4 cloves garlic, chopped
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
1 container (16 oz.) nonfat no sodium added cottage cheese
1/2 cup cholesterol free egg substitute
12 no boil lasagna noodles
2 Tbsp. grated Parmesan cheese

  • Preheat oven to 425°. Spray 13 X 9-inch baking dish with nonstick cooking spray.
  • Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant and red peppers, stirring occasionally, 8 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat.
  • Combine cottage cheese with egg substitute in bowl; set aside.
  • Spread 1 cup sauce mixture in prepared dish. Top with 3 lasagna noodles. Spread 1/2 of the cottage cheese mixture over noodles, then top with 3 lasagna noodles. Repeat layers, ending with noodles. Top with remaining sauce mixture.
  • Cover tightly with aluminum foil and bake 1 hour. Remove foil, then sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.
  • Let stand 10 minutes before serving.

Nutrition Information per serving
Calories 260, Calories From Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 5mg, Sodium 590mg, Total Carbohydrates 38g, Sugars 14g, Dietary Fiber 5g, Protein 16g, Vitamin A 30%, Vitamin C 70%, Calcium 10%, Iron 15%