Featured Recipe – Roasted Vegetable Lasagna

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. This week, she shares a veggie-packed lasagna sure to be a crowd pleaser. No need for a side salad with this lasagna! It freezes beautifully and there’s no need to cook your lasagna noodles first, just make sure they’re covered in sauce. Note: Lisa give you the option to keep it vegetarian or the Flex-Able options to add one pound of very lean ground meat, cooked.

Serves 8
Flex·Able option: 1 pound very lean ground meat, cooked

  • 2 pounds eggplant, cut into chunks
  • 3 medium zucchini, cut into chunks
  • 2 yellow bell peppers, seeded and quartered
  • 1 medium yellow onion, cut into chunks
  • 1 head of garlic
  • 1 (28 ounce) can chunky tomato sauce
  • 1 (4 ounce) can tomato sauce
  • 1 ½  cups part-skim ricotta
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 2 egg whites
  • salt and freshly ground pepper
  • 9 whole wheat lasagna noodles (no need to cook)
  • 1 cup shredded part-skim mozzarella cheese

Preheat oven to 400º

Scatter eggplant, zucchini, peppers and onion on cookie sheets; spray with olive oil and lightly season with salt & pepper.  Cut off the top of the garlic bulb, lightly spray with olive oil, and wrap in foil.  Roast the vegetables until tender and browned, about 30 – 40 minutes, stirring occasionally.  Roast garlic until softened, about 45 minutes.  Let vegetables cool slightly.

Pour both tomato sauces into a food processor.  Squeeze the garlic cloves in as well, plus the roasted vegetables.  Process for about 15 – 20 seconds, until smoother, but still with some definition.

In a bowl, combine the ricotta, Parmesan cheese, basil, egg whites and ground pepper.

Spread a thin layer of the vegetable mixture in the bottom of a 13” x 9” baking dish, top with 3 lasagna noodles.  Top with half of the cheese mixture, half the cooked meat (if using) then about 1 cup of the vegetable mixture. Top with 3 more lasagna noodles.  Top with remaining cheese mixture, remaining cooked meat, then about 1 cup vegetable mixture, then remaining 3 noodles.  Top with remaining vegetable mixture and sprinkle with shredded mozzarella cheese.

Cover tightly with foil and bake until bubbly and a knife inserted indicates that the noodles are tender, about 1 hour.  Remove foil and brown cheese under broiler for 30 – 60 seconds.

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