PASTA RECIPES: Eggplant lasagna ... Pasta fagioli

Eggplant Lasagna

1 tablespoon olive oil

2 clove garlic, minced, divided

1 medium eggplant, diced

1 teaspoon dried oregano

2 cups part-skim ricotta cheese

2 tablespoons freshly grated Parmesan

2 25-ounce jars low-sodium tomato sauce

18 sheets no-bake lasagna noodles, preferably whole-wheat

2 10-ounce packages frozen chopped spinach, defrosted and well-drained

1 cup part-skim mozzarella cheese

Preheat oven to 375 degrees. Heat oil in a medium skillet over medium heat. Saute 1 clove minced garlic until light golden brown. Add eggplant and oregano and stir. Cover and cook until eggplant is tender, about 5 to 7 minutes.

Meanwhile, mix ricotta with Parmesan and remaining garlic. Set aside.

Cover the bottom of a 9-by-13-inch baking dish with 2 cups of sauce. Cover with a layer of uncooked noodles. Top with a thin layer of sauce. Add the eggplant and another thin layer of sauce. Distribute all the ricotta cheese evenly. Add another layer of noodles, followed by a thin layer of sauce. Add all the spinach and another thin layer of sauce. Add another layer of noodles and sauce.

Cover with baking dish cover or a sheet of wax paper followed by a sheet of foil. Bake for 45 minutes. Then uncover, sprinkle mozzarella cheese on top and continue baking, about 15 minutes.

Yield: Serves 12.

Approximate nutritional analysis per serving: 280 calories, 6 grams total fat (2.5 grams saturated), 41 grams carbohydrates, 16 grams protein, 8 grams dietary fiber, 170 milligrams sodium.

Pasta Fagioli

1 tablespoon olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped

1½ teaspoons dried Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)

Salt, to taste

1 15-ounce can reduced-sodium vegetable broth (or chicken broth)

1 8-ounce can reduced-sodium tomato sauce

2 medium tomatoes, chopped

1 cup uncooked whole-wheat rotini pasta

½ cup packed fresh spinach, chopped

1 15-ounce can unsalted cannellini beans, rinsed and drained

2 teaspoons dried parsley

2 tablespoons freshly grated Parmesan

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer 20 minutes. Add pasta and cook until tender. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Yield: Serve 6.

Approximate nutritional analysis per serving: 180 calories, 4 grams fat (1 gram saturated), 30 grams carbohydrates, 8 grams protein, 6 grams dietary fiber, 360 milligrams sodium.