No Pasta Veggie Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pam Cooking Spray1 medium eggplant, unpeeled, trimmed, sliced lengthwise in 1/4-inch thick2 large raw zucchini, unpeeled, trimmed, sliced lengthwise, 1/4-inch thick2 yellow summer squash, unpeeled, trimmed, sliced lengthwise, 1/4-inch thick1 egg, beaten15 oz. part-skim ricotta cheese10 fresh basil leaves, chopped1/2 cup Parmesan cheese, grated (high quality recommended)4 cups marinara sauce (store bought or homemade)1 cup mozzerella
Preheat oven to 400 degrees. Spray Pam on 3 cookie sheets and spread eggplant, zucchini and summer squash on separate sheets. Roast about 8 minutes, flip and roast about 8-10 minutes more until browned. Remove and set aside. Reduce oven to 350 degrees.
Meanwhile, as veggies roast, in a medium bowl combine egg, ricotta cheese and basil. Set aside.
To assemble lasagne, coat bottom and sides of 14"x8" baking dish with Pam. Spread a thin layer of sauce on bottom of pan. Layer all of the eggplant, overlapping if necessary. Cover eggplant with half remaining sauce; then layer half ricotta mixture.
For the next layer, use zucchini and summer squash, overlapping as needed. Cover vegetables with remaining sauce; spread with remaining ricotta and top with mozzarella and parmesan cheeses.
Bake until bubbly and golden brown, about 35-40 minutes. Cover with foil if top starts becoming too brown before bottom is bubbly. Remove lasagna and let rest for 15 to 20 minutes. Slice into 8 pieces.
Enjoy!
Serving Size: 8 hearty pieces
Meanwhile, as veggies roast, in a medium bowl combine egg, ricotta cheese and basil. Set aside.
To assemble lasagne, coat bottom and sides of 14"x8" baking dish with Pam. Spread a thin layer of sauce on bottom of pan. Layer all of the eggplant, overlapping if necessary. Cover eggplant with half remaining sauce; then layer half ricotta mixture.
For the next layer, use zucchini and summer squash, overlapping as needed. Cover vegetables with remaining sauce; spread with remaining ricotta and top with mozzarella and parmesan cheeses.
Bake until bubbly and golden brown, about 35-40 minutes. Cover with foil if top starts becoming too brown before bottom is bubbly. Remove lasagna and let rest for 15 to 20 minutes. Slice into 8 pieces.
Enjoy!
Serving Size: 8 hearty pieces
Nutritional Info Amount Per Serving
- Calories: 249.6
- Total Fat: 12.5 g
- Cholesterol: 54.7 mg
- Sodium: 812.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.4 g
- Protein: 16.1 g
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