Rice pasta lasagne with roasted peppers, eggplant & zucchini


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 375.7
  • Total Fat: 16.1 g
  • Cholesterol: 54.7 mg
  • Sodium: 464.4 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 27.2 g

View full nutritional breakdown of Rice pasta lasagne with roasted peppers, eggplant & zucchini calories by ingredient
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Introduction

This yummy vegetarian lasagna comes from the side of the box of the rice pasta I bought. (Tinkyada organic lasagna, gluten free) This yummy vegetarian lasagna comes from the side of the box of the rice pasta I bought. (Tinkyada organic lasagna, gluten free)
Number of Servings: 5

Ingredients

    rice pasta lasagne, 1 serving
    Onions, raw, .75 cup, chopped
    Milk, nonfat, .33 cup
    Mozzarella Cheese, part skim milk, 8 oz
    Peppers, sweet, red, raw, sliced, .5 cup
    Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia)
    Eggplant, fresh, 2 cup, cubes
    Mushrooms, fresh, 1.5 cup, pieces or slices
    Tomato Sauce, with tomato tidbits, one large can or 3 8 ounce cans.
    Parmesan Cheese, grated, .33 cup
    Zucchini, 2 cup, sliced
    Ricotta Cheese, part skim milk, 1.5 cup
    1/2 tsp oregano leaves
    1/2 tsp salt
    1 Tbsp olive oil

Directions

Cook rice pasta, rinse with cold water and drain well.

Broil peppers until charred on all sides, turning occasionally-about 15 minutes. Remove the tops, peel, de-seed. Slice into thin strips and set aside.

Dice onions, mushrooms, zuchinni. Peel & dice eggplant,
Heat 1 Tbsp in a large skilled. Saute garlic, eggplant, zucchini & onions until just tender, about 5 minutes.
Add mushrooms, cook for 3 more minutes.
Add sweet pepper, oregano, salt & pepper to taste.

In a small bowl, mix ricotta cheese & milk until smooth.

In an ungreased baking pan (13x9), pour 1/3 of the tomato sauce into the bottom of the pan. Place 3 lasagna strips on top, then half the vegetable mixture, half of the ricotta mixture, half of the mozzarella. Repeat with 1/3 sauce, pasta, veggies, cheese. Add remaining lasagna strips, tomato sauce and top with Parmesan cheese
Bake for about 45 minutes until all heated through.

Serving Size: Makes 5 large servings

Number of Servings: 5

Recipe submitted by SparkPeople user TJAMOIS.

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