ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one 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° 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 large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. 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° 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.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
ROASTED EGGPLANT & ZUCCHINI LASAGNA
A blend of roasted veggies-from eggplant and zucchini to garlic and peppers-gives this farmers' market lasagna a hearty appeal.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
- Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
- Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ROASTED ZUCCHINI AND EGGPLANT LASAGNA
From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time
Provided by duonyte
Categories One Dish Meal
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
- Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
- Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
- Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in remaining garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
- Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
- Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
- Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
- Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
- Repeat layering of noodles, veggies, sauce and cheeses two more times.
- Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
- Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
- Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
- Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
- Let cool ten minutes, and serve.
Nutrition Facts : Calories 358.8, Fat 23, SaturatedFat 9.4, Cholesterol 46.1, Sodium 630, Carbohydrate 22.5, Fiber 7.1, Sugar 7.9, Protein 19.7
ROASTED VEGETABLE AND SAUSAGE LASAGNA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
- Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
- Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
- Reduce the oven temperature to 350 degrees F.
- While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
- In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
- In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
- Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.
ROASTED EGGPLANT & ZUCCHINI LASAGNA
Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!
Provided by Bethany
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 425F.
- Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
- Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
- Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
- How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
- Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 11.2 g, Sugar 6.5 g, Protein 10.4 g, Sodium 285.4 mg, Fat 7.6 g
ROASTED EGGPLANT LASAGNA
With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
ROASTED ZUCCHINI LASAGNA
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Provided by Donna Hay
Categories HarperCollins Lasagna Vegetarian Wheat/Gluten-Free Zucchini Spinach Ricotta Mozzarella Parmesan Kale Dinner
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (220°C). Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12 to 14 minutes or until golden. Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened. Allow to cool slightly. Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid. Roughly chop, add to the onion mixture and stir to combine. Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine. Line the base of a lightly greased 9x9-inch baking dish with one-third of the roasted zucchini. Top with half the ricotta mixture and half the kale mixture. Sprinkle with one-third of the mozzarella and Parmesan. Top with half the remaining zucchini, and the remaining ricotta and kale mixtures. Sprinkle with half the remaining mozzarella and Parmesan. Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan. Bake for 10 to 15 minutes or until crisp and golden. Slice and serve with the baby salad mix.
ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY
Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place sliced eggplant, zucchini and onions in a large bowl.
- Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.
Nutrition Facts : Calories 98.5, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4
ROASTED EGGPLANT LASAGNA
In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g
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