Veggie lasagna with beets and eggplant

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 480.2
  • Total Fat: 23.3 g
  • Cholesterol: 119.3 mg
  • Sodium: 864.7 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 7.3 g
  • Protein: 28.2 g

View full nutritional breakdown of Veggie lasagna with beets and eggplant calories by ingredient
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Introduction

Roasting the thinly sliced beets makes them sweet and delicious and add a pop of hot pink to the dish and gives a meaty chew. Even my dedicated carnivore gave this the thumbs up. Roasting the thinly sliced beets makes them sweet and delicious and add a pop of hot pink to the dish and gives a meaty chew. Even my dedicated carnivore gave this the thumbs up.
Number of Servings: 8

Ingredients

    9 whole wheat lasagna noodles, uncooked
    2 15 oz. tubs part skim ricotta cheese (or one larger one)
    3 medium eggs
    1/2 cup shredded parm cheese
    Italian herbs to taste
    Pepper to taste
    3-4 medium beets, peeled and sliced thin
    2 tbsp. plus 2 tbsp. olive oil
    1 cup chopped raw onions
    1 medium peeled and chopped eggplant
    30 oz can tomato puree
    1/2 glass red wine (preferably shiraz)
    1/2- 1 Cup water
    Italian herbs to taste
    1 1/2 cups mozzarella cheese, shredded

Directions

Roast the beets first. Peel the beets (they are VERY messy and the juice will stain hands and countertops if not cleaned up right away). Using a mandoline or a food processor fitted with a thin slicing blade, slice the beets and arrange on a foil-covered cookie sheet sprayed with cooking spray. Arrange the slices in a single layer and spray the tops with cooking spray. Roast the beets at 450 degrees for 7-8 minutes, until soft and cooked, but not crispy. Set aside.

Reduce oven heat to 350.

Make the eggplant. Saute the onions and eggplant in 2 tbls olive oil. Flavor with No Salt (for added potassium) if desired. Set aside.

Make the cheese filling. In a medium bowl, combine ricotta, eggs, ground black pepper, and Italian herbs to taste, including 1 clove finely chopped garlic. Set aside.

Make the sauce. In 2 tbls olive oil, saute 1 clove finely chopped garlic and herbs until they release their smell. Deglaze the pan with the wine, add in tomato puree and water. Add in eggplant and onions. Cook approx. 10 minutes. Add salt to taste, or use vegetable bullion for flavor.

In the bottom of a 13X9 pan, spoon in 1/3 of sauce mixture. Layer on 4 and 1/2 uncooked noodles, breaking them to fit. Top noodles with 1/2 ricotta cheese mixture. Layer sliced beets over cheese, using all the beets. Top with 1/3 sauce. Top with 4 1/2 noodles. Top with 1/2 cheese mixture and top that with the remaining sauce. Sprinkle with the mozzarella.

Cover with foil and cook up to one hour, until noodles are done the dish is hot through. Remove from oven and let sit about ten minutes to firm up.

Makes 8 really large pieces, 10 more realistic ones.

Number of Servings: 8

Recipe submitted by SparkPeople user BASICMOUTH.

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