Roasted vegetable lasagna
8
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
A roasted vegetable puree gives this lasagna a flavorful twist in place of traditional tomato sauce. Another layer of the deeply flavored roasted vegetables provides more flavor, beautiful color and a range of textures from crunchy to tender. Roasting the vegetables before composing the layers not only develops more flavor in the vegetables but cooks out the water in them so this lasagna does not come out soupy. The rich laters of lasagna noodes and cheeses are still present to sustain the homey feel of this ultra-popular comfort food. A simple green salad is a perfect companion to round out your meal.
Ingredients
Uncooked eggplant(s)
3 medium
Red bell pepper(s)
3 medium
Tomato(es)
4 small
Garlic
4 medium clove(s)
Olive oil
2 tsp
Table salt
1 tsp
Black pepper
0.25 tsp
Uncooked lasagna noodles
9 item(s)
Grated Parmesan cheese
0.25 cup(s)
Part skim mozzarella cheese
0.75 cup(s), shredded
Instructions
1
Preheat oven to 425°F.
2
In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
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 of vegetable purée into bottom of a 9 X 13-inch baking dish.
5
Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
6
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
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