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Roasted Vegetable Lasagna

 
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Roasted vegetables give lasagna amazingly good flavor!

Yield

6

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

226.8 g sweet bell peppers
red or green, diced
1 each carrots
cut into matchsticks
2 medium zucchini
cut into half moons
1 medium eggplant
cubed
*
1 medium onions
sliced
10 ml olive oil
1 x black pepper
ground
*
6 cloves garlic
5 ml olive oil
226.8 g mushrooms
sliced
226.8 g spinach
cut into strips
1 x black pepper
ground
*
1 x salt
*
231.2 ml/g lasagna noodles
9 noodles
226.8 g ricotta cheese
non-fat
231.2 ml/g mozzarella cheese
118 ml Parmesan cheese
grated
462.4 ml/g tomato sauce
1 x salt and black pepper
*
30 ml basil
fresh
30 ml parsley leaves
fresh

Directions

The Vegetables: Preheat oven to 400℉ (200℃). Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper.

Spread on baking sheet. Put foiled wrapped garlic in the corner of the pan.

Bake for 30 minutes and then stir. Bake 15 minutes more. Squeeze baked garlic into the vegetables, add minced basil and salt. Set aside.

The Spinach Layer: Fry mushrooms in oil until they start to brown.

Add the spinach, salt and pepper, and cook until spinach wilts and liquid is evaporated.

To Assemble: Cook 3 noodles until very al dente. Spoon a little sauce into a 9x13 baking dish. Lay the 3 noodles down in the dish. Cover with ⅓ remaining sauce, then spinach and mushrooms.

Place spoonsful of ricotto over the spinach layer. Sprinkle with a little of the grated parmesan.

Meanwhile cook 3 more noodles and place in dish. Cover with another ⅓ of sauce, the roasted vegetable mixture, and ½ of the mozzarella.

Cook last three noodles and place in pan. Add remaining sauce, remaining mozzarella, and remaining parmesan. Add about ¼ cup water or dry wine.

Cover pan with aluminum foil and bake at 400℉ (200℃) for 30 minutes. Remove foil and bake another 15 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 34343% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 448mg 19%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 46g
Vitamin A 126% Vitamin C 181%
Calcium 56% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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