Sunday, May 07, 2006

Roasted Vegetable Lasagna

INGREDIENTS:
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
1/3cup 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

DIRECTIONS:
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 information:

Makes 12 servings
Calories 299
Fat 10g (4 g saturated fat)
Carbohydrates 31g
Protein 22g
Makes 12 servings

1 Comments:

At 11/11/2006 4:40 AM, Blogger _android[ette] said...

Made this for a potluck dinner party & everyone loved it (I mean "give me the recipe for this please" loved it) --Thanks!

 

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