Roasted Mediterranean Vegetable Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
8 sheets wholewheat lasagne (the kind that needs no pre-cooking) For the filling: 1 small aubergine, cubed2 medium courgettes, thickly sliced1 lb (450 g) cherry tomatoes, 1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares 1 large onion, sliced and cut into 1 inch (2.5 cm) squares 3 fat cloves garlic, crushed 2 tablespoons fresh basil, leaves torn so that they stay quite visible 3 tablespoons extra virgin olive oil 50 g pitted black olives, chopped 1 heaped tablespoon capers 3 oz (75 g) Mozzarella Light, grated salt and freshly milled black pepperFor the sauce: 1¼ oz (35 g) plain flour 1½ oz (40 g) light spread1 pint (570 ml) milk, non-fat1 bay leaf grating of fresh nutmeg 2 level tablespoons freshly grated Parmesan salt and freshly milled black pepperFor the topping: 1 level tablespoon freshly grated Parmesan
( Pre-heat the oven to gas mark 9, 475°F (240°C).
Arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).
Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan.
Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).
Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan.
Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 568.3
- Total Fat: 28.3 g
- Cholesterol: 7.9 mg
- Sodium: 474.3 mg
- Total Carbs: 61.0 g
- Dietary Fiber: 9.7 g
- Protein: 22.0 g
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