April 01, 2005

Roasted Vegetables Lasagna

When you want to try something different from meat dishes I am sure you will find this lasagna to fit the bill. It has all the traditional flavor of regular lasagna but is so much lighter. You will enjoy every bite and be tempted to have a second helping. Just had garlic bread and a garden salad and you have a meal fit for a king!

Menu tonight: Roasted Vegetable Lasagna Garlic Bread Garden Salad

Roasted Vegetable Lasagna

• 1 eggplant (about 1 lb) peeled and cut into ¼ inch slices
• 3 small zucchini, cut lengthwise into ¼ inch slices
• 2 large red peppers, cut lengthwise into 6 pieces
• 2 large green peppers, cut lengthwise into 6 pieces
• 6 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoons salt
• ½ teaspoon pepper
• 1 carton (8 oz) reduced fat ricotta cheese
• 1 carton (8 oz) small curd cottage cheese
• ¼ cup grated Parmesan cheese
• 2 eggs, beaten
• 1 jar (26 oz) chunky meatless pasta sauce (I use roasted garlic and peppers)
• 12 no cook lasagna noodles
• 2 cups shredded part skim mozzarella cheese

Coat two 15 x 10 x 1 baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place eggplant and mushrooms on one prepared pan. Place the zucchini and peppers on the second pan. Combine the oil and garlic (may need to double the amount of oil and garlic depending on how many slices of vegetables there are on each pan) and brush over both sides of vegetables. Sprinkle with salt and pepper. Bake uncovered at 400 degrees for 15 minutes. Turn vegetables over and bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and peppers 10 minutes longer or until edges are browned

In a bowl combine the ricotta cheese, cottage cheese, parmesan cheese and egg. Set aside.

Spread ¼ cup pasta sauce on the bottom of a 13 x 9 x 2 pan that has been coated with nonstick spray. Layer 4 noodles over sauce, cover with half of the cheese mixture, half of the vegetables, third of the pasta sauce and 2/3 of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Shopping List:

1 eggplant

3 small zucchini

2 large red peppers, cut lengthwise into 6 pieces

2 large green peppers

olive oil

garlic clove

salt

pepper

8 oz reduced fat ricotta cheese

8 oz small curd cottage cheese

Parmesan cheese

eggs

26 oz) chunky meatless pasta sauce

no cook lasagna noodles

shredded part skim mozzarella cheese