Serves 4
Preparation time 30 min
Cooking time  45 min

Ingredients

500 g large eggplant with skin

White sauce
6 tbsp nonfat dry milk
2 cups water
2 tbsp cornstarch
1 tsp salt
¼ tsp nutmeg

Red sauce
1 tbsp vegetable oil
2 garlic cloves, crushed
1 medium green pepper, chopped
1 medium red pepper, chopped
3 tbsp pesto
400 ml tomato sauce

12 lasagna sheets
½ cup mozzarella cheese, grated

Preparation

Put the eggplant in a microwavable dish, cover with cling film. Put it in the microwave for 6 min. Remove the eggplant and keep aside for 5 min to cool. Remove the cling film and slice the eggplant into 12 thin slices. Set aside.

In a saucepan, mix white sauce ingredients. Cook over low heat, stir constantly until sauce starts to thicken. Set aside.

In a pot, heat the oil; add the garlic and stir for 1 min.
Add the green and red pepper and stir-fry for 2 min. Ass the pesto and tomato sauce and mix well. Cook red sauce for 3 minutes until it starts to thicken.
In a pan (20 x 30 cm), pour 4 tbsp of the red sauce and cover it with 4 sheets of lasagna. Spread 4 slices of eggplant, sprinkle some mozzarella. Repeat this flow another time, and then cover spread the 4 remaining lasagna sheets and 4 slices of eggplant.
Slowly pour the white sauce into the pan.
Sprinkle the remaining of the cheese.
Bake lasagna in a preheated oven (180ºC) for 30 min or until cooked.

Serve hot.

Nutritional value per person
Energy (cal): 470
Cholesterol (mg): 10
Fats (g): 10
Starch (g): 74
Proteins (g): 25
Fibers (g): 11