Roasted vegetable lasagne
- Number of Servings: 6
Ingredients
Tofu, extra firm, 1 block (remove) *roasted zuchinni (1/2 tbsp evoo and 2 cups zuchinni), 56 gram(s) (remove) *Summer Squash, 4 small (remove) Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove) Swiss Chard, 2 cup, chopped (remove) *Ricotta cheese, fat-free, 8 oz (remove) Red Ripe Tomatoes, 1 cup, chopped or sliced (remove) Garlic, 1 tsp (remove) Rosemary, 1 tbsp (remove) Thyme, fresh, 1 tsp (remove) Olive Oil, 6 tbsp (remove)
Serving Size: Makes 12, 1-cup servings
Slice all tofu and vegetables into 1/4 inch thick "noodles". Season with olive oil, salt, pepper, and fresh thyme & rosemary. Grill vegetables. Let cool slightly.
Mix 1-2 lbs of 1/2 cut small tomatoes with 1/2 tsp of olive oil, salt, thyme, rosemary on foil lined trays. Roast at 200 degrees for 2-4 hours, depending on how you like them.
Mix ricotta with a little salt, thyme, pepper to taste.
Layer vegetables with ricotta and a sprinkle of mozzeralla to create your "lasagna." Top with roasted tomatoes and sprinkle of mozerella.
If you require more "sauce," consider using a can of diced tomatoes.
Bake at 375 degrees for 30 minutes, or until cheese melts.
Slice all tofu and vegetables into 1/4 inch thick "noodles". Season with olive oil, salt, pepper, and fresh thyme & rosemary. Grill vegetables. Let cool slightly.
Mix 1-2 lbs of 1/2 cut small tomatoes with 1/2 tsp of olive oil, salt, thyme, rosemary on foil lined trays. Roast at 200 degrees for 2-4 hours, depending on how you like them.
Mix ricotta with a little salt, thyme, pepper to taste.
Layer vegetables with ricotta and a sprinkle of mozzeralla to create your "lasagna." Top with roasted tomatoes and sprinkle of mozerella.
If you require more "sauce," consider using a can of diced tomatoes.
Bake at 375 degrees for 30 minutes, or until cheese melts.
Nutritional Info Amount Per Serving
- Calories: 354.1
- Total Fat: 14.4 g
- Cholesterol: 16.5 mg
- Sodium: 585.7 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 6.1 g
- Protein: 19.4 g
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