Grilled Vegetable Lassagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 large eggplant (1 1/4 lbs)4 zucchini (2 lbs)4 yellow squash (2 lbs)4 tbsp olive oil20 jumbo black olives (sliced)1 32 ox. Sorrento Part-Skim Ricotta Cheese1 24 oz. Breakstone Lowfat Cottage Cheese1 medium onion (chopped)6 cloves garlic (minced)1 50 oz Ragu Chunky Spaghetti Sauce8 fresh leaves basil chopped (1 tbsp dry)1 13.25 box Whole Wheat Lassagna Pasta1 8 oz Mozarella Cheese Part Skim Milk shredded
Cut the ends off the first 3 ingredients and slice them lengthwise about 1/4" thick. Brush them with 3 tbsp. of olive oil and grill on high about 3-4 min on each side until golden brown grill marks. Set aside.
Mix together half the olives, ricotta cheese, and cottage cheese. Set aside.
In a large skillet sautee the onion in 1 tbsp. of olive oil over medium hgh heat until they are transparent. Add garlic and cook another minute. Add the spaghetti sauce and the basil, reduce the heat to simmer.
Prepare the pasta according to directions on box.
Spread a 1/2 cup of sauce on the bottom of a large lassagna pan. Layer pasta, cheese misture, zucchini, and 1/3 the sauce (about 2 cups). Repeat but use squash and then eggplant. Final layer is pasta.
Sprinkle the mozarella cheese and the rest of the black olives on top.
Bake at 350 for an hour and fifteen minutes covered with foil. Remove foil and bake an additional 15 minutes to let the top brown.
Remove from oven and let stand 30 minutes before cutting into 2"x3" pieces (4 by 5 rows).
Makes 20 2"x3" servings.
Number of Servings: 20
Recipe submitted by SparkPeople user LIONNNESSS.
Mix together half the olives, ricotta cheese, and cottage cheese. Set aside.
In a large skillet sautee the onion in 1 tbsp. of olive oil over medium hgh heat until they are transparent. Add garlic and cook another minute. Add the spaghetti sauce and the basil, reduce the heat to simmer.
Prepare the pasta according to directions on box.
Spread a 1/2 cup of sauce on the bottom of a large lassagna pan. Layer pasta, cheese misture, zucchini, and 1/3 the sauce (about 2 cups). Repeat but use squash and then eggplant. Final layer is pasta.
Sprinkle the mozarella cheese and the rest of the black olives on top.
Bake at 350 for an hour and fifteen minutes covered with foil. Remove foil and bake an additional 15 minutes to let the top brown.
Remove from oven and let stand 30 minutes before cutting into 2"x3" pieces (4 by 5 rows).
Makes 20 2"x3" servings.
Number of Servings: 20
Recipe submitted by SparkPeople user LIONNNESSS.
Nutritional Info Amount Per Serving
- Calories: 299.6
- Total Fat: 12.1 g
- Cholesterol: 35.1 mg
- Sodium: 919.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 6.1 g
- Protein: 12.8 g
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