Main DishesJune 24, 2013
Calories
91
Sodium
1040mg
43% DV
Fat
5g
8% DV
Protein
4g
8% DV
Carbs
10g
3% DV
Fiber
1g
7% DV
Roasted Vegetable Lasagna
1
Don’t get scared off by the length of this recipe. There are a few steps but when you cook from scratch there always are. You will be so glad that you took the extra time and really created something wonderful and amazing tasting.
12
1 medium sized eggplant cut into 1/4' rounds and sweated out
1 red pepper sliced
1 yellow pepper sliced
2 portabella mushrooms cleaned
1 red onion quartered
3tbs olive oil
1 tbs salt
1/2 tbs black pepper
1 package lasagna noodles {not the ready to bake kind}
For the sauce:
1 can of 14.05 oz diced tomatoes {drained}
1 can of 6 oz tomato paste
1 can on 8 oz basil garlic oregano tomato sauce
1 tbs concentrated tomato paste
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic and onion powder each
1 tbs oregano
For the cheese layer:
8 oz low fat ricotta
1 egg
1/2 tsp dried parsley
1/4 cup shredded parmesan
1 red pepper sliced
1 yellow pepper sliced
2 portabella mushrooms cleaned
1 red onion quartered
3tbs olive oil
1 tbs salt
1/2 tbs black pepper
1 package lasagna noodles {not the ready to bake kind}
For the sauce:
1 can of 14.05 oz diced tomatoes {drained}
1 can of 6 oz tomato paste
1 can on 8 oz basil garlic oregano tomato sauce
1 tbs concentrated tomato paste
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic and onion powder each
1 tbs oregano
For the cheese layer:
8 oz low fat ricotta
1 egg
1/2 tsp dried parsley
1/4 cup shredded parmesan
preheat oven to 375
on a baking sheet lay out all the vegetables and drizzle 3 tbs olive oil and 1 tbs satl and 1/2 tbs black pepper and roast for 20 minutes
let cool
for the sauce:
combine all the sauce ingredients in a saucepan and bring to a boil
reduce heat and simmer for a min of 15 minutes and up to 30 {taste during this and adjust seasoning as needed}
for the cheese layer:
mix the ricotta cheese and egg and dried parsley in a bowl
bring a pot of salted water to a boil and boil noodles for 7 min
drain and rinse with cold water
preheat oven to 350
in a 9 x13 baking dish spread 1/8 cup of sauce on the bottom
layer the first layer of noodles
then vegetables
then sauce
then noodles
then cheese
then noodles and so forth till the dish is full
make sure to end with a layer of noodles
cover with foil and bake for 30 min
remove foil and spread the parmesan cheese on top and bake for 10 more min
I gave it a quick broil at the end to give it color
let sit for 10 minutes before slicing
Enjoy!!!
Nutritions
Calories
91
Sodium
1040mg
43% DV
Fat
5g
8% DV
Protein
4g
8% DV
Carbs
10g
3% DV
Fiber
1g
7% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat2g14%
Polysaturated Fat0.7100000000000001g4%
Monosaturated Fat1g10%
Cholesterol23mg7%
Sodium1040mg43%
Potassium291mg8%
Protein4g8%
% DAILY VALUE*
Total Carbohydrate
Fiber1g7%
Sugar3g7%
Vitamin A568IU11%
Vitamin B60.51mg25%
Vitamin C17mg28%
Calcium108mg10%
Iron1mg6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.