Preparation

Preheat oven to 400°F (205°C). Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well. Prepare fillings: Slice eggplant into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large cookie sheet or jelly roll pan. Place eggplant 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 color, 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). 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 eggplant 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.