Roasted Vegetable Lasagna
12
Points®
Temps total: 1 h 20 min • Préparation: 15 min • Cuisson: 1 h 5 min • Portions: 6 • Difficulté: Facile
Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.
Ingrédients
Uncooked eggplant
3 medium, cut into 1/2-inch pieces
Red bell pepper
3 medium, chopped
Tomato
4 small, plum, seeded and chopped
Garlic
4 clove(s), large, 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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