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Image Embedded Recipe of the Week: ROASTED VEGETABLE LASAGNA
LuellaMay Views: 801
Published: 13 years ago


As featured in The Best Years in Life Healthy Recipes

Recipe of the Week

Dish Out an Easy Dinner to Holiday Guests

Lasagna is the perfect dish to have in the freezer for the types of impromptu gatherings that typify the holiday season. This week's recipe for a meatless version of the Italian classic is a healthy one-dish meal that you can feel good about serving to your guests – whether you were expecting them or not. The meaty eggplants called for in the recipe provide the dish's hearty texture for as little as 20 calories per half cup (when prepared without added fat). When shopping for eggplants, choose those that have a fresh-looking cap and shiny skin.

Roasted Vegetable Lasagna

Olive oil cooking spray
2 eggplants (about 3 lbs.), quartered lengthwise
6 medium zucchini (about 3 lbs.)
1 lb. whole-wheat lasagna noodles
15 oz. low fat ricotta or low fat cottage cheese (or a combination of both)
2 eggs
1/2 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
1/2 tsp. garlic powder
4 cups low-sodium tomato sauce
3 cups low fat mozzarella cheese

Preheat the oven to 450 degrees. Grease a 13x9x2-inch baking pan with cooking spray and set aside.

Slice the eggplant and zucchini in 1/2 inch slices. Layer on two baking sheets and coat both sides of the vegetables with cooking spray. Roast for 20 minutes. Turn over the vegetables and continue to roast until well browned and soft, about 20 minutes more. Transfer vegetables to a large bowl.

Reduce the oven temperature to 375 degrees.

Cook the lasagna noodles according to package directions. Separate the noodles and let them cool slightly.

Meanwhile, in a medium bowl, mix together the ricotta and/or cottage cheeses, eggs, Parmesan, nutmeg and garlic powder.

To assemble: spread a thin layer of tomato sauce over the bottom of the prepared pan. Cover with a layer of pasta (noodle strips slightly overlapping). Spread with one-third of the ricotta mixture. Sprinkle one-quarter of the mozzarella over the ricotta. Place one-third of the roasted vegetables on top. Top with 1/2 cup of tomato sauce and continue the assembly as directed until you have 4 layers of pasta and 3 layers of filling. Spread the remaining tomato sauce on top and sprinkle with the remaining mozzarella cheese.

Cover the pan with and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.

Makes 12 servings.

Per serving: 360 calories, 11 g total fat (5 g saturated fat), 45 g carbohydrate,
23 g protein, 11 g dietary fiber, 310 mg sodium.

saturated fat), 29 g carbohydrate, 6 g protein, 5 g dietary fiber, 290 mg sodium.


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