Anonymous Fri Oct 07 11:23:01 2005

1 (8-ounce) package lasagne noodles

1 medium eggplant (about

1 pound)

Creamy Sauce

1 cup non-fat ricotta cheese

1 cup cholesterol-free egg product or

1 whole egg plus

4 egg whites

1/2 cup chopped green onions

1/2 cup shredded part-skim

mozzarella cheese

CREAMY SAUCE

4 cups low-fat milk

2 tablespoons cornstarch

1/4 teaspoon ground nutmeg

Heat oven to 350 degrees. Spray rectangular pan,

13 X 9 X 2 inches, with nonstick cooking spray. Cook noodles as directed on package--except omit salt and cook for only 5 minutes; drain. Cut eggplant lengthwise into halves; cut halves crosswise into 1/4-inch slices. Prepare Creamy Sauce as directed below. Mix ricotta cheese, egg product and onions.

Spread 1/2 cup of the Creamy Sauce in pan. Top with 3 noodles. Arrange half of the egg-plant slices over noodles. Sprinkle with 1/4 cup mozzarella cheese. Spread 1/2 cup of the sauce over noodles. Top with remaining eggplant slices, ricotta mixture, noodles, sauce and mozzarella cheese. Bake uncovered 50 to 60 minutes until hot and bubbly. Let stand 5 minutes before cutting. 6 servings

CREAMY SAUCE

Heat all ingredients to boiling in 2-quart saucepan, stirring frequently. Reduce heat to medium. Cook 7 to 10 minutes, stirring frequently, until thickened.