Roasted Vegtable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium raw eggplant, cut into 1/2-inch pieces 3 medium sweet red pepper(s), chopped 4 small tomato(es), plum, seeded and chopped 4 medium garlic clove(s), peeled and chopped 2 tsp olive oil 1 tsp table salt, or more to taste 1/4 tsp black pepper, or more to taste 9 serving dry lasagna noodles, 9 noodles, cooked and drained 1/4 cup grated Parmesan cheese 3/4 cup part-skim mozzarella cheese, shredded
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEEYES0512.
In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEEYES0512.
Nutritional Info Amount Per Serving
- Calories: 259.5
- Total Fat: 12.9 g
- Cholesterol: 11.5 mg
- Sodium: 188.9 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.6 g
- Protein: 11.7 g
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