Recipe: Hearty Vegetable Lasagna
|June 29, 2013||Posted by The Fit Scoop under Recipes|
I made this recipe for the first time a few weeks ago, and it has since become a weekly staple. This recipe is heavy on the vegetables so it is a great option for a “lighter” lasagna, but it is still very filling despite the lack of meat. I recommend pairing with a simple green salad and balsamic vinagrette dressing. Bonus: the leftovers reheat well in the microwave so you can enjoy not cooking the next day!
1 eggplant peeled and cut into 1/4″ round slides
1 zucchini cut into 1/4″ slides on a diagonal
2 teaspoons olive oil
3 garlic cloves minced
2 cans of fire-roasted diced tomatoes (14.5 oz each)
1 package of cremini mushrooms (8 oz), sliced
1 large red bell pepper, diced
1/4 cup of thinly sliced fresh basil
8 no-boil lasagna noodles
2 cups light shredded mozzarella cheese (my favorite is Trader Joe’s because it melts really well)
1/4 cup grated parmesan cheese
1. Preheat oven to 400 degrees.
2. The filler: After slicing eggplant and zucchini, place in single layer on a baking sheet(s) sprayed with olive oil non-stick cooking spray. Spray the tops of the vegetables with the spray and sprinkle 1/8 – 1/4 tsp of pepper across the tops of the vegetables. Bake for 15 minutes then remove and set aside.
3. The sauce: While vegetables are baking, add oil to a large nonstick skillet over medium-high heat. Add garlic and stir continuously for 30 seconds. Next add tomatoes (with their juice), red pepper, mushrooms, basil, and ~1/4 tsp of pepper. Stir well to combined. Reduce heat to low and let simmer for 10 minutes until sauce is bubbling.
4. Assembly: Spray an 8×8 baking dish with non-stick spray and spread 3/4 cup of the sauce on the bottom. Top with two lasagna noodles. Arrange the noodles so they overlap slightly down the center seam. Top the noodles with 1/3 of the sliced the eggplant and zucchini, then 3/4 cup of sauce, and finally sprinkle 1/2 cup of mozzarella and 1 tbsp of parmesan over the layer. Repeat to make two more layers. Top it off with two more lasagna noodles, the remaining sauce (spreading the sauce evenly over the top and letting some fall over the sides in the space between the noodles and the baking dish), and the remaining mozzarella and parmesan cheese.
5. Baking: Cover the dish loosely with foil and bake for 35 minutes. Remove foil and place back in the oven for an additional 10 minutes. Let lasagna cool for five minutes before serving.
Recipe makes 4 servings. Nutrition per serving: 399 cal, 50 g carbohydrates, 12 g fat, 24 g protein