Light Beef and Eggplant Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 1 pound ground beef or lamb
• 1/4 teaspoon ground allspice
• 1/3 cup chopped fresh mint leaves
• 1 1/2 teaspoons dried oregano
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Read more at Marthastewart.com: Light Beef and Eggplant Lasagna - Martha Stewart Recipes

Spinach and Leek Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
• 1/4 teaspoon red-pepper flakes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons fresh lemon juice
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 3/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Source: Marthastewart.com: Light Spinach and Leek Lasagna - Martha Stewart Recipes