Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

June 10th, 2010 // 9:48 pm @

This recipe looks long and complicated.  It’s not!  The versatile sauce is perfect for spaghetti, pizza or with a little water, can be made into soup.  Double or triple the sauce part of the recipe and freeze the rest for another day.  The vegetables roast while the sauce simmers, and there’s not much else to do at all.

Serves 12

Sauce

1 teaspoon olive oil

1 cup chopped onion

3 cloves garlic, chopped

1 28-ounce can crushed tomatoes

1 tablespoon Splenda

½ teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

Roasted Vegetables

1 medium (1-pound) eggplant, cut in ½” slices

1-pound zucchini, sliced lengthwise

2 onions, sliced ½ “ thick

olive oil pan spray

¼ teaspoon salt

¼ teaspoon pepper

Filling

1 cup low-fat ricotta cheese

1 package frozen chopped spinach, thawed with liquid squeezed out

4 tablespoons grated Parmesan cheese, divided

The Rest

4 whole wheat lasagne noodles, cooked

1 cup roasted red bell peppers, drained

1½ cups grated lowfat mozzarella cheese, divided

  1. Heat the oil on medium high in a high-sided skillet.  Cook the onions, stirring often, until soft but not brown, 10 minutes.  Add the garlic and cook 1 more minute.  Stir in the tomatoes, Splenda, salt, oregano and basil.  Simmer, covered, 20 minutes.
  2. Heat the oven to 450°F.  Lay the eggplant, zucchini, and onion slices on 2 greased baking sheets.  Spray lightly with olive oil pan spray and sprinkle with salt and pepper. Roast 20 minutes in the preheated oven, rotating the pans and changing them top to bottom and bottom to top after 10 minutes. Reduce the oven heat to 375°F.
  3. Combine the ricotta, spinach, and 3 tablespoons of the Parmesan in a bowl.
  4. Cover the bottom of a 9”x13” baking dish with enough sauce to just cover. Lay 2 uncooked noodles in the bottom of the pan and cover with another thin layer of sauce. Make a layer of eggplant slices topped with the roasted peppers and cover with half of the ricotta/spinach mixture. Scatter ½ cup of the grated Mozzarella on top.
  5. Add a layer of sauce then the zucchini and onion slices.  Spread the rest of the ricotta/spinach mixture on top and finish with another ½ cup mozzarella. Cover with a thin layer of sauce.
  6. Lay the remaining 2 noodles over the filling and spread with the remaining sauce.  Top with the rest of the mozzarella and the remaining Parmesan cheese.
  7. Lay a sheet of aluminum foil on top and bake 45 minutes or until the sauce is bubbling up the sides of the pan.  Let set for 10 minutes before cutting into 12 servings.

Per Serving: 163 calories, 12 g protein, 3 g fat, 1 g saturated fat, 5% calories from saturated fat, 23 g carbohydrates, 440 mg sodium, 5 g fiber.


Category : Recipes

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