I’ll be the first to admit it. This does not look like something you’d want to eat. Kind of like chewed up food? Anyway, looks can be deceiving…this was actually very good! Ben liked it! There are a few things I would change when I make this again.
- Use one lite and one fat free ricotta.
- After roasting the vegetables let them drain a bit on paper towels. They were too juicy when I used them stright from the pan I roasted them in.
- Do not follow the layering in the recipe. It ends with a layer of noodles and cheese…it does not work. Using the no-boil noodles requires some moisture more than cheese can provide to cook them thouroghly. I would end with noodles, half a can of tomatoes, veggies and last the mozzarella. I’d also use a little more cheese than called for on top.
- Foil on top of cheese for 30 minutes? Doesn’t cheese stick to foil? Yes, it does! Don’t use the foil on top unless you see its browning too much. Or bake without the cheese with the foil for 20 minutes, then add the cheese and take off the foil for the last 10 minutes. All I know is that a lot of the cheese ended up on the foil and not on the lasgana.
Here is the recipe. I found it on Epicurious. It is a Self recipe and it pretty healthy. And it is tasty too. Healthy and delicious!
Roasted Vegetable Lasagna, SELF magazine, March 2001
1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbsp olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) “lite” ricotta
2 tbsp bottled pesto sauce
1/3 cup grated Parmesan
3 cans (14 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2cups shredded lowfat mozzarella
Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9″ x 12″ baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.
Nutritional analysis per serving: 299 calories, 10 g fat (4 g saturated fat), 31 g carbohydrates, 22 g protein