Roasted Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 139.7
- Total Fat: 8.4 g
- Cholesterol: 16.8 mg
- Sodium: 246.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.5 g
- Protein: 6.7 g
View full nutritional breakdown of Roasted Vegetable Lasagna calories by ingredient
Introduction
A delicious and healthy lasagna. Roasting the vegetables before putting the lasagna together brings out their flavor and gives an added depth to the dish.Using a mandolin slicer to slice the vegetables makes them the perfect thickness to use as the lasagna "noodles". A delicious and healthy lasagna. Roasting the vegetables before putting the lasagna together brings out their flavor and gives an added depth to the dish.
Using a mandolin slicer to slice the vegetables makes them the perfect thickness to use as the lasagna "noodles".
Number of Servings: 6
Ingredients
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1 - Large Eggplant, peeled and sliced thinly, lengthwise
1 - Large Zucchini, sliced thinly, lengthwise
1 - Rond di Nice Squash, peeled and sliced thinly, lengthwise
1 1/2 tbsp fresh Rosemary (strip leaves from stalk - no need to chop)
1 tbsp Extra Virgin Olive Oil
1 - 14 oz can Stewed Tomatoes
1 tsp Italian Seasoning
3 Cloves Garlic, peeled
1 tsp Salt
Fresh Ground Black Pepper
1 cup Monterey Jack Cheese, shredded
Directions
Preheat oven to 400 degrees f. Place a layer of parchment paper on a baking sheet, and spread the eggplant in a single layer. Mist with olive oil and sprinkle with salt, pepper and 1 tbsp of the rosemary. Roast until the eggplant starts to turn brown and crispy around the edges.
Repeat with zucchini and squash (omit rosemary for these vegetables).
While the vegetables are roasting, place the stewed tomatoes, remaining 1/2 tbsp rosemary, garlic and Italian seasoning in a blender, and blend until pureed.
Once the vegetables are done roasting, turn the oven down to 350.
Lightly spray an 8x8" baking dish with vegetable oil cooking spray, and spread 2 tbsp of sauce in the bottom. Layer the eggplant over the sauce, completely covering the bottom of the pan. Spread 1/3 of the remaining tomato sauce over, then sprinkle 1/3 cup cheese. Repeat the layers with the zucchini and squash (one layer of each vegetable - it is ok to pile up the veggies in each layer if necessary), ending with the last 1/3 sauce and cheese.
Bake for about 20 minutes, until cheese is melted and has started to brown and sauce and vegetables are heated through. Let sit for 15 minutes before serving.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user HRHAIMEE.
Repeat with zucchini and squash (omit rosemary for these vegetables).
While the vegetables are roasting, place the stewed tomatoes, remaining 1/2 tbsp rosemary, garlic and Italian seasoning in a blender, and blend until pureed.
Once the vegetables are done roasting, turn the oven down to 350.
Lightly spray an 8x8" baking dish with vegetable oil cooking spray, and spread 2 tbsp of sauce in the bottom. Layer the eggplant over the sauce, completely covering the bottom of the pan. Spread 1/3 of the remaining tomato sauce over, then sprinkle 1/3 cup cheese. Repeat the layers with the zucchini and squash (one layer of each vegetable - it is ok to pile up the veggies in each layer if necessary), ending with the last 1/3 sauce and cheese.
Bake for about 20 minutes, until cheese is melted and has started to brown and sauce and vegetables are heated through. Let sit for 15 minutes before serving.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user HRHAIMEE.
Member Ratings For This Recipe
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AALLEY2
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JOEMARCHESANI
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CD1050909