Saturday, October 18, 2008

Roasted Vegetable Lasagna

I am working on losing about 20 pounds before the wedding so there are going to be a lot of "healthy" recipes on here for awhile. This is another weight watchers recipe that turned out well. There is no marinara sauce, pureed veggies are used instead. Most whole wheat pastas have a weird taste to me but the whole wheat lasagna noodles worked fine.

Grocery store find: Ronzoni Smart Taste pasta - saves 30 calories per serving and ups the fiber by 4 grams. Also, tastes exactly the same as other white pastas.

3 medium raw eggplant - cut into 1/2 inch pieces
3 medium red peppers - chopped - I used 4
4 small tomatoes - seeded and chopped
4 medium garlic cloves - peeled and chopped
2 tsp olive oil
1 tsp salt or to taste
1/4 tsp pepper or to taste
9 lasagna noodles - cooked and drained - tip: place noodles separately on foil to prevent sticking while cooling
1/4 c parmesan cheese - can always add more
3/4 c mozzarella cheese - again, add more for any other cheese fanatics out there

1. Preheat oven to 425F
2. In roasting pan, combine veggies, garlic and oil. Bake until veggies are tender, stir occasionally - approx 25min
3. Place 1/2 of veggies, salt, pepper and 1/2 c of water into food processor and process until smooth - I added crushed red pepper for more spice
4. Spoon 1/2 c of veggie puree into bottom of 9x13 baking dish. Place 3 noodles over puree
top with 1/2 c puree, 1/2 of remaining veggies, parm cheese and mozz. Repeat layers and top with remaining noodles, puree and cheeses
5. Bake until bubbly - approx 40 min

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