Roasted Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
See above
Slice carrots and chop onion. Drain tomatoes (reserve liqued) and roast in 400 degree oven about 20 minutes (started to cook the carrots and carmelize the tomatoes but not mushy).
Meanwhile, steam cauliflower. Mash with parmesan cheese and herbs to taste (I used oregano, didn't have basil). Add raw egg.
Simmer reserved tomato sauce with herbs of choice until it tastes yummy (I had no-salt canned tomatoes, so I added salt, garlic powder, oregano and parsley).
I (foolishly) used no-boil noodles. I ended up with a rather dry lasagna, so I won't do that again.
Layer sauce, noodles, roasted veggies and cauliflower mixture in 9-inch square pan. Top with cauliflower mixture and mozzarella cheese, bake at 350 about 40 minutes, til it's bubbly and looks good.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user MCJONES74A.
Meanwhile, steam cauliflower. Mash with parmesan cheese and herbs to taste (I used oregano, didn't have basil). Add raw egg.
Simmer reserved tomato sauce with herbs of choice until it tastes yummy (I had no-salt canned tomatoes, so I added salt, garlic powder, oregano and parsley).
I (foolishly) used no-boil noodles. I ended up with a rather dry lasagna, so I won't do that again.
Layer sauce, noodles, roasted veggies and cauliflower mixture in 9-inch square pan. Top with cauliflower mixture and mozzarella cheese, bake at 350 about 40 minutes, til it's bubbly and looks good.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user MCJONES74A.
Nutritional Info Amount Per Serving
- Calories: 182.6
- Total Fat: 5.0 g
- Cholesterol: 31.6 mg
- Sodium: 289.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.5 g
- Protein: 9.9 g