Rice pasta lasagne with roasted peppers, eggplant & zucchini
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
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
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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.
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.
