Roasted Vegtable Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.5
  • Total Fat: 12.9 g
  • Cholesterol: 11.5 mg
  • Sodium: 188.9 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Roasted Vegtable Lasagna calories by ingredient
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Number of Servings: 6

Ingredients

    3 medium raw eggplant, cut into 1/2-inch pieces
    3 medium sweet red pepper(s), chopped
    4 small tomato(es), plum, seeded and chopped
    4 medium garlic clove(s), peeled and chopped
    2 tsp olive oil
    1 tsp table salt, or more to taste
    1/4 tsp black pepper, or more to taste
    9 serving dry lasagna noodles, 9 noodles, cooked and drained
    1/4 cup grated Parmesan cheese
    3/4 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F.


In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.


Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.


Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.


Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.


Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.


Number of Servings: 6

Recipe submitted by SparkPeople user BLUEEYES0512.

TAGS:  Fish | Dinner | Fish Dinner |

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