Roasted Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 257.5
- Total Fat: 11.3 g
- Cholesterol: 44.1 mg
- Sodium: 218.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.6 g
- Protein: 16.0 g
View full nutritional breakdown of Roasted Veggie Lasagna calories by ingredient
Introduction
Fresh sauce, fresh roasted veggies. Can use other veggies broccoli, spinach etc. Fresh sauce, fresh roasted veggies. Can use other veggies broccoli, spinach etc.Number of Servings: 12
Ingredients
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1 eggplant, peeled sliced lengthwise thin
1 zucchini, peeled sliced lengthwise thin
2 palm sized portobello mushrooms, stems removed
15 oz. ricotta
1 egg (or egg substitute)
2 -3 cups part skim mozzarella cheese
Parmesan cheese blend, shredded
9 whole wheat lasagna noodles
3 cans crushed fire roasted tomatoes
4 lg cloves garlic
1 shallot
2 tblspns Olive oil
Olive oil cooking spray
2 tblspns Basil (4 if fresh)
4 tblspns parsley (8 if fresh)
1 tspn. oregano (2 if fresh)
1/2 tspn nutmeg
2 tblspns red pepper flakes
Tips
The trick is to not let veggies or noodles pre-cook too long, they will continue to cook in oven.
Directions
Preheat oven to 425
1. Spray sliced veggies with olive oil, sprinkle light salt/pepper and grill or broil until tender, yet firm.
2. While grilling veggies, mince garlic & shallot, lightly saute in olive oil, add tomatoes, basil, 1/2 of parsley, red pepper flakes and oregano to make sauce.
3. Beat egg, add nutmeg and rest of parsley. Fold into ricotta, stir until smooth.
4. Cook noodles, 3 at a time about 5 minutes until softened, yet still firm.
5. Spray 9 x 12 glass baking dish, add sauce to bottom, layer noodles, ricotta mixture, 1/3 cheeses. Layer 3 noodles, add veggies, sauce, cheese. Layer last 3 noodles cover with sauce & rest of cheeses.
Bake in over at 425 for 30 minutes.
Serving Size: 12 3 x 3 servings
Number of Servings: 12
Recipe submitted by SparkPeople user YIDEAZ.
1. Spray sliced veggies with olive oil, sprinkle light salt/pepper and grill or broil until tender, yet firm.
2. While grilling veggies, mince garlic & shallot, lightly saute in olive oil, add tomatoes, basil, 1/2 of parsley, red pepper flakes and oregano to make sauce.
3. Beat egg, add nutmeg and rest of parsley. Fold into ricotta, stir until smooth.
4. Cook noodles, 3 at a time about 5 minutes until softened, yet still firm.
5. Spray 9 x 12 glass baking dish, add sauce to bottom, layer noodles, ricotta mixture, 1/3 cheeses. Layer 3 noodles, add veggies, sauce, cheese. Layer last 3 noodles cover with sauce & rest of cheeses.
Bake in over at 425 for 30 minutes.
Serving Size: 12 3 x 3 servings
Number of Servings: 12
Recipe submitted by SparkPeople user YIDEAZ.