thought i would share a great roast veggie lasagna
i also enjoy the roasted veggies on there own
Less-On-Ya-Lasagna
from CrazyPlates
3 cups sliced portobello mushrooms
2 medium zucchini, unpeeled, sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion, thinly sliced
1 tsp balsamic vinegar
2 cloves garlic, minced
1 tsp each dried rosemary and dried oregano
1 cup part-skim ricotta cheese
1 cup low fat cottage cheese
1/3 cup chopped parsley
1/4 cup grated parmesan cheese
1 egg white
12 lasagna noodles, uncooked
3 cups of your fave low-fat spaghetti sauce
1 1/2 cups shredded, part skim mozzarella cheese
Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onion, vinegar, rosemary and oregano. Mix well, until veggies are caoted with seasonings. Roast, uncovered @ 400 for 25 mins, stirring once halfway through cooking time.
While veggies are roasting, prepare cheese filling. In a bowl, combine ricotta and cottage cheeses, 1/4 cup parsley, parmesan cheese, and egg white. Mix well. Refrigerate until ready to use.
To assemble lasagna, spray a 9x13 inch baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 uncooked lasagna noodles over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 mozza cheese. Repeat layering: 1/4 sauce, 4 noodles, 1/2 cheese filling, 1/3 veggies, 1/3 mozza cheese. Layer final 4 noodles followed by remaining sauce. Top sauce with remaining veggies.
cover and bake @ 375 for 35 mins remove from oven, sprinkle with remaining mozza cheese and parsley and return to oven uncovered for 5 mins. Let cool for 10 mins before serving
serves 8
per serving- 353 calories, 9.1g fat, 3.1 saturated fat, 22.9g protein, 47.1g carbs, 2.2g fiber, 19mg cholesterol, 618.6 mg sodium, 23% calories from fat
Enjoy!
Last edited by cablgurl; 03-03-2007 at 01:02 PM.
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