Roasted Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 eggplant, peeled sliced lengthwise thin1 zucchini, peeled sliced lengthwise thin2 palm sized portobello mushrooms, stems removed15 oz. ricotta1 egg (or egg substitute)2 -3 cups part skim mozzarella cheeseParmesan cheese blend, shredded9 whole wheat lasagna noodles3 cans crushed fire roasted tomatoes4 lg cloves garlic1 shallot2 tblspns Olive oilOlive oil cooking spray2 tblspns Basil (4 if fresh)4 tblspns parsley (8 if fresh)1 tspn. oregano (2 if fresh)1/2 tspn nutmeg2 tblspns red pepper flakes
Preheat oven to 425
1. Spray sliced veggies with olive oil, sprinkle light salt/pepper and grill or broil until tender, yet firm.
2. While grilling veggies, mince garlic & shallot, lightly saute in olive oil, add tomatoes, basil, 1/2 of parsley, red pepper flakes and oregano to make sauce.
3. Beat egg, add nutmeg and rest of parsley. Fold into ricotta, stir until smooth.
4. Cook noodles, 3 at a time about 5 minutes until softened, yet still firm.
5. Spray 9 x 12 glass baking dish, add sauce to bottom, layer noodles, ricotta mixture, 1/3 cheeses. Layer 3 noodles, add veggies, sauce, cheese. Layer last 3 noodles cover with sauce & rest of cheeses.
Bake in over at 425 for 30 minutes.
Serving Size: 12 3 x 3 servings
Number of Servings: 12
Recipe submitted by SparkPeople user YIDEAZ.
1. Spray sliced veggies with olive oil, sprinkle light salt/pepper and grill or broil until tender, yet firm.
2. While grilling veggies, mince garlic & shallot, lightly saute in olive oil, add tomatoes, basil, 1/2 of parsley, red pepper flakes and oregano to make sauce.
3. Beat egg, add nutmeg and rest of parsley. Fold into ricotta, stir until smooth.
4. Cook noodles, 3 at a time about 5 minutes until softened, yet still firm.
5. Spray 9 x 12 glass baking dish, add sauce to bottom, layer noodles, ricotta mixture, 1/3 cheeses. Layer 3 noodles, add veggies, sauce, cheese. Layer last 3 noodles cover with sauce & rest of cheeses.
Bake in over at 425 for 30 minutes.
Serving Size: 12 3 x 3 servings
Number of Servings: 12
Recipe submitted by SparkPeople user YIDEAZ.
Nutritional Info Amount Per Serving
- Calories: 257.5
- Total Fat: 11.3 g
- Cholesterol: 44.1 mg
- Sodium: 218.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.6 g
- Protein: 16.0 g
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