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Ingredients

• 2 (26-oz.) jars tomato, garlic, and onion pasta sauce
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup whipping cream
• 1 cup grated Parmesan cheese
• 1 large eggplant (about 1 1/2 lb.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs, lightly beaten
• 3 tablespoons water
• 1 cup all-purpose flour
• 6 tablespoons olive oil
• 6 lasagna noodles, cooked and drained*
• 1 (15-oz.) container part-skim ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese

Description

Layers Of Thin-sliced Eggplant Replace The Meat In This Cheesy Lasagna Recipe. Use The Eggplant Within A Day Or Two Of Purchase For The Best Flavor.

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