Lasagnaless Lasagna

Most Americans know lasagna as a heavy, meat-filled dish. But Michael Fekr, chef-owner of Il Mito in Studio City, knows that lasagna can be meatless--and sometimes pastaless. His lasagna is made with eggplant, yellow and red roasted peppers, tomatoes and Parmesan cheese. It’s one of the simplest lasagna recipes you’ll try. Once the sauce and vegetables are prepped, it takes only a few minutes to put the lasagna together and bake.

IL MITO LASAGNA DI VERDURA (Vegetarian Lasagna)

2 cups homemade tomato sauce

1 large eggplant, sliced 1/4-inch thick and grilled or broiled

4 medium yellow peppers, roasted, peeled, seeded and sliced

1 pound smoked mozzarella, thinly sliced or shredded

4 medium sweet red peppers, roasted, peeled, seeded and sliced

4 firm Roma tomatoes, sliced 1/3-inch thick

1 cup grated Parmesan cheese

Place 1/2 cup tomato sauce in bottom of 12x7-inch baking dish. Layer with 1/2 of eggplant slices, 1/2 of yellow peppers, 1/3 of smoked mozzarella and 1/2 of red pepper slices. Top with another 1/3 of mozzarella slices and 1/2 of tomato slices.

Sprinkle with 1/3 cup Parmesan cheese. Pour over 1 cup tomato sauce. Repeat with remaining half of eggplant, yellow peppers, 1/3 mozzarella, 1/2 of red peppers and tomatoes.

Sprinkle with another 1/3 Parmesan cheese. Spread with remaining 1/2 cup tomato sauce. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees 25 to 30 minutes. Makes 4 servings.

Each serving contains about:

275 calories; 824 mg sodium; 42 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 21 grams protein; 1.04 grams fiber; 46% calories from fat.