Roasted ratatouille lasagna

6
6
6
Smartpoints value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Moderate
The family won't even know it is a meatless meal. A deep delicious flavor in every bite, this Italian-inspired vegetarian lasagna is ready is just 1 hour. Using no-boil noodles saves at least 30 minutes of prep time. Spray the foil lightly with nonstick spray before covering the lasagna to help keep the cheese from sticking to it. The initial roasting of the vegetables intensifies the flavors and imparts an intriguing smoky nuance to vegetables. Toss together a simple green salad and the table is set for a night of lively conversation.

Ingredients

uncooked eggplant(s)

1 medium, (1-pound) chunked

uncooked zucchini

2 medium, chunked

plum tomato(es)

4 medium, halved

uncooked bell pepper(s)

1 item(s), medium, yellow, seeded and quartered

uncooked onion(s)

1 medium, white, chunked

garlic clove(s)

1 bulb(s)

part-skim ricotta cheese

1 cup(s)

grated Parmesan cheese

2 Tbsp

basil

2 Tbsp, chopped, fresh

egg white(s)

1 item(s)

black pepper

¼ tsp, freshly ground

no cook lasagna noodles

8 piece(s)

shredded part-skim mozzarella cheese

1 cup(s)

Instructions

  1. Preheat the oven to 375°F. Spray a baking sheet with nonstick spray. Scatter the eggplant, zucchini, tomatoes, bell pepper, and onion on the baking sheet; spray with nonstick spray. Wrap the garlic in foil. Roast the vegetables until well browned, about 45 minutes, tossing every 15 minutes. Roast the garlic at the same time until softened, about 45 minutes. Cool the vegetables, then peel the bell pepper, tomatoes, and garlic.
  2. In a food processor puree the tomatoes and garlic. Finely chop the bell pepper, eggplant, zucchini, and onion. In a large bowl, combine all the vegetables.
  3. In a small bowl mix the ricotta, Parmesan, basil, egg white, and ground pepper. Spray a 7 x 11-inch baking dish with nonstick spray. Spread 1/4 cup of the vegetable mixture over the bottom of the baking dish; top with 2 noodles. Spread an additional 11/2 cups of the vegetable mixture over the noodles; top with 2 more noodles. Spread with all the ricotta mixture; top with 2 more noodles. Spread with an additional 1 cup of the vegetable mixture, top with the last 2 noodles and the remaining vegetable mixture; sprinkle with the mozzarella. Cover with foil and bake 30 minutes. Remove the foil and bake until the cheese is melted and browned, about 5 minutes longer.

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