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Photo of Roasted Vegetable Lasagna by WW

Roasted Vegetable Lasagna

12
Points®
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
6
Difficulty
Moderate
Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.

Ingredients

Uncooked eggplant(s)

3 medium, cut into 1/2-inch pieces

Red bell pepper(s)

3 medium, chopped

Tomato(es)

4 small, plum, seeded and chopped

Garlic

4 large clove(s), peeled and chopped

Olive oil

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

¼ pinch(es)

Uncooked lasagna noodles

9 serving(s), (9 noodles), cooked and drained

Grated Parmesan cheese

¼ oz

Part-skim mozzarella cheese

¾ cup(s), shredded, shredded

Instructions

  1. Preheat oven to 425°F.
  2. In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
  3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
  4. Spoon 1/2 cup vegetable purée into bottom of 9x13-inch (23x33 cm) baking dish.
  5. Place three noodles over purée. Top with 1/2 cup purée, 1/2 of the remaining vegetables, 2 tablespoons Parmesan cheese, and 1/4 cup mozzarella cheese. Repeat. Top with remaining 3 noodles, remaining sauce and cheese.
  6. Bake until bubbly, about 45 minutes.

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