Directions

Preheat oven to 400°F (205°C).

Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well.

Prepare fillings: Slice aubergine into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large baking tray or jelly roll pan. Place aubergine slices on pan and bake in oven for 10 minutes.urn each piece over and bake for another 5 minutes. They should be brown in colour, and soft to the touch. Allow to cool to room temperture.

Brown chicken sausage in a non-stick skillet, stirring to loosen from pan. Turn off heat and reserve.

In a medium-sized bowl, combine nonfat ricotta, egg white, parsley, and pepper and mix thoroughly.

Decrease oven heat to 350°F (175°C/gas mark 4).

Assemble lasagna: Pour about 1/2 cup of the sauce on the bottom of a 9x13-inch (23x33cm) pan. Place 4 lasagna noodles on the bottom of the pan, covering the bottom. Spread 1/3 of the ricotta mixture over the noodles. Follow this with a layer of aubergine slices, and 1/3 of the chicken sausage. Pour 1/3 of the remaining sauce over all.

Sprinkle about 2 tablespons (15g) of the grated Parmesan cheese over the sauce.

Repeat layers, using all the filling ingredients, and ending with sauce. Pour 1 cup (240mL) of water around the edges of the assembled dish.

Cover with foil and bake for one hour.

Carefully remove foil and sprinkle with remaining Parmesan cheese.