Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: alfredmom
AllRecipes.com

Good recipe for leftovers all week - uses eggplant (for when it's in season at Wolf Pine Farm) and other veggies you can roast. I use organic spaghetti sauce and high fiber lasagna.

Ingredients

1 pound Eggplant, sliced into 1/4 inch rounds

1/2 pound Medium fresh mushrooms, cut into 1/4 inch slices

3 Small zucchini, cut lengthwise into 1/4-inch slices

2 Sweet red pepper, cut lengthwise into 6 pieces each

3 tablespoons Olive oil

1 clove Garlic, minced

1 teaspoon Salt

1/2 teaspoon Pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup Grated Parmesan cheese

1/4 cup Egg substitute

1 (26 ounce) jar Meatless spaghetti sauce

12 Lasagna noodles (cooked)

2 cups Shredded part-skim mozzarella cheese

3 tablespoons Minced fresh basil

Preparation

Coat large cookie sheets with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Cook's Notes

Use any fresh veggies that are in season!

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Read (1)/Add a Comment