Makes 6 servings If you think of vegetarian lasagna as bland, wait until you try this version. Roasting intensifies the flavors and imparts an intriguing smoky nuance. Using no-boil lasagna noodles saves at least 30 minutes of preparation time, reduces the number of pots to wash and eliminates burned fingertips; the noodles break easily to fit in the casserole. 1. Preheat the oven to 3750 F. Spray a baking sheet with nonstick cooking spray. Scatter the eggplant, zucchini, tomatoes, bell pepper and onion on the baking sheet; spray lightly with additional cooking 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. Peel the bell pepper, tomatoes and garlic. 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. 2. In a small bowl, mix the ricotta, Parmesan, basil, egg white and ground pepper. Spray a 7 x 11" baking dish with nonstick cooking 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 of 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. Tip: Spray the foil lightly with nonstick cooking spray before covering the lasagna to help keep the cheese from sticking to it. No time to layer and bake the lasagna? Puree the ratatouille and use as a simple sauce for pasta, or spoon over slices of grilled polenta. Or serve the ratatouille as a side dish, sprinkled with chopped basil and oregano. It makes a tasty 1. omelet filling, or stir it into simmering vegetable stock far a roasted vegetable soup. Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 39 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36.3mg||11 %|
|Sodium 85.1mg||3 %|
|Potassium 186.6mg||5 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.9g|
|Protein 9.5g||14 %|
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Calories per serving: 162
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