Roasted Vegetable Lasagne Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexHealthyServings6
CourseMethod
Main IngredientInterest Group

Ingredients

 Eggplant1 Large, cubed
 Zucchini2 , cubed
 Sweet pepper1 Large, cubed (Red / Green)
 Carrots2 Large, diced
 Olive oil/Canola oil2 Tablespoon
 Onions2 Large, coarsely chopped
 Garlic2 Clove (10 gm), finely chopped
 Canned crushed tomatoes28 Ounce (1 Can)
 Tomato paste2 Tablespoon
 Low sodium tomato sauce8 Ounce (1 Can)
 Dried rosemary1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Lasagna noodles10 Ounce (9 Thick Or 12 Narrow Ones)
 Part skim ricotta cheese15 Ounce (1 Container)
 Egg white1
 Chopped parsley2 Tablespoon
 Part skim mozzarella cheese3 Ounce, sliced
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size

Calories 520 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 35.4 mg

Sodium 485.8 mg20.2%

Total Carbohydrates 72 g24.2%

Dietary Fiber 12.3 g49%

Sugars 13.2 g

Protein 27 g54.2%

Vitamin A 132.9% Vitamin C 117.5%

Calcium 47.3% Iron 24.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Prepare Ingredients required.
2. Preheat the oven to 450°F.

MAKING
3. In a large nonstick roasting pan, toss eggplant, zucchini, sweet pepper, and carrots with 1 tablespoon oil.
4. Roast the vegetables in the preheated oven for 45 minutes, sautéing occasionally, until evenly browned and tender. Remove from the oven.
5. Reduce oven temperature to 350°F.
In the mean time, in a skillet heat remaining oil over moderate heat
6. Sauté onions and garlic for about 5 minutes until soft and translucent.
7. Tip in tomatoes, tomato paste, tomato sauce, and herbs.
8. Simmer sauce for about 15 minutes, stirring occasionally, until it has thickened.
Simultaneously, boil the lasagne in boiling salted water cooking it until barely tender.
9. Drain, refresh and leave to drain in a colander.
10. In a small bowl, combine ricotta cheese, egg white, and parsley.
11. In a 13-inch by 9-inch baking dish, ladle and spread 1/4 of the tomato sauce
12. Layer 1/3 of the lasagne over the sauce.Spoon half of the ricotta mixture over the pasta and layer the roasted vegetables on top and then again 1/3 of the remaining sauce over it.
13. Repeat the layering
14. Spread the remaining sauce over the final layer of pasta and scatter the mozzarella and Parmesan cheese on the very top.
15. Bake for about 45 minutes until the sauce is bubbly and the cheese has melted.

SERVING
16. Cut into serving size portions and serve straight from the baking dish on to the plates at the table.
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