SKINNY ROASTED-VEGETABLE LASAGNA
Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
- Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
- Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
- Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
- Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
ROASTED VEGETABLE LASAGNA
Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
Provided by Holly Nilsson
Categories Main Course Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
- Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
- Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
- Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
- Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
- Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
- Top with remaining noodles and tomato sauce.
- Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
- Let rest at least 20 minutes before cutting.
Nutrition Facts : Calories 282 kcal, Carbohydrate 29 g, Protein 19 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 589 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
SKINNY VEGGIE LASAGNA
This skinny veggie lasagna has 200 calories per slice and is full of chopped broccoli, carrots, cauliflower, spinach, ricotta cheese, and tomato sauce.
Provided by Pinch of Yum
Categories Dinner
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
- Whisk egg into ricotta cheese and stir in fresh spinach.
- Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
- Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
Nutrition Facts : Calories 198 calories, Sugar 5.4 g, Sodium 86.3 mg, Fat 7.7 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 24.6 g, Fiber 4.1 g, Protein 9.8 g, Cholesterol 36.1 mg
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
ROASTED VEGETABLE LASAGNA
How can you take and make yet another lasagna and make it different - well I took almost all the vegetables to the grill and cooked them there first and the flavors where awesome even better if you use a mesquite or hickory chip smoke
Provided by Ravenseyes
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
- Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
- Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
- Take the asparagus and cut into 1 inch pieces and place in your sauce.
- In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
- Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!
Nutrition Facts : Calories 297, Fat 13.7, SaturatedFat 7.4, Cholesterol 28.9, Sodium 867.7, Carbohydrate 32.5, Fiber 8.2, Sugar 16.1, Protein 14.9
ROASTED VEGETABLE LASAGNA (VEGETARIAN)
An amazing lasagna that takes time to make, but the results are amazing! This is for a deep dish (big) lasagna pan - if yours isn't so deep, use only one pkg of the Kraft 4 Cheese Italiano, half the spinach/cottage cheese mixture, and half the veggies. Leave the amounts of sauce and noodles alone. Note that you can also use a combination of cottage cheese and ricotta.
Provided by Katzen
Categories One Dish Meal
Time 4h
Yield 20 serving(s)
Number Of Ingredients 34
Steps:
- Cook onion and garlic in oil until soft, add peppers, basil, oregano, bay leaves, salt, chili peppers, tomatoes, and cook on low for 45 minutes until flavours have combined.
- Chop zucchini, mushrooms, and peppers. Combine olive oil, lemon juice, red wine vinegar, basil, oregano, salt, and pepper. Marinate veggies in this mixture overnight or for 12 hours, tossing frequently. Roast in a 400 degree oven in a Reynolds Hot Bag or a foil packet for 45 minutes or until tender.
- Half cook lasagna noodles.
- Defrost spinach, squeeze out all liquid. Combine with cottage cheese, nutmeg, and eggs.
- Spread a bit of tomato sauce in the bottom of the pan. Layer on 4 lasagna noodles. Add 1/2 of the spinach mixture. Follow with 1/2 roasted vegetables, 1/3 the sauce, and 1 pkg cheese. Layer on 4 more noodles, then the last of the spinach mixture, the last 1/2 veggies, 1/3 more sauce, and the last pkg of cheese. Add 4 more noodles, the last 1/3 of sauce, and the parmesan cheese.
- Bake at 375 for about an hour, until the middle starts to bubble. You might wish to cover it for the first 40 minutes.
Nutrition Facts : Calories 205.1, Fat 9.9, SaturatedFat 1.9, Cholesterol 39.4, Sodium 509.8, Carbohydrate 23.6, Fiber 4.1, Sugar 7, Protein 7.8
ROASTED-VEGETABLE LASAGNE
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
- While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
- Soak noodles in hot water just until pliable, 8 to 10 minutes.
- Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
- Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
More about "skinny roasted vegetable lasagna food"
ROASTED VEGETABLE LASAGNA | RICARDO
From ricardocuisine.com
5/5 (126)Total Time 2 hrsCategory Main DishesCalories 480 per serving
- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
- With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.
ROASTED VEGETABLE LASAGNA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
ROASTED VEGETABLE LASAGNA - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED VEGETABLE LASAGNA RECIPE | EATINGWELL
From eatingwell.com
BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
From barefootcontessa.com
OVEN-ROASTED VEGETABLE LASAGNA - LIGHTENED! - 2 …
From 2sistersrecipes.com
15 LIGHT AND HEALTHY VEGETARIAN RECIPES - SKINNYTASTE
From skinnytaste.com
VEGETABLE LASAGNA RECIPE - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
SKINNY VEGETABLE LASAGNA WITH TOMATO AND BASIL PESTO …
From italianrecipebook.com
SKINNY VEGETABLE LASAGNA - COOKIE AND FOOD
From jiboneus.com
VEGETARIAN VEGETABLE LASAGNA ROLLS RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SKINNY VEGETABLE LASAGNA - DAMY HEALTH
From damyhealth.com
ROASTED VEGETABLE LASAGNA - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
ZUCCHINI LASAGNA RECIPE (NOT WATERY) - SKINNYTASTE
From skinnytaste.com
SKINNY PASTA ROASTED VEGETABLE LASAGNA, VEGETARIAN
From eatthismuch.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
ROASTED VEGETABLE LASAGNA - THE HUNGRY WAITRESS
From thehungrywaitress.com
SKINNY ROASTED-VEGETABLE LASAGNA RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
ROASTED VEGETABLE LASAGNA - COOKING WITH FUDGE
From cookingwithfudge.com
ROASTED VEGETABLE LASAGNA | CANADIAN LIVING
From canadianliving.com
ROASTED VEGETABLE LASAGNA - FOODIE CITY NETWORK
From foodiecitynetwork.com
ROASTED VEGETABLE SKILLET LASAGNE - SIMPLE BITES
From simplebites.net
SKINNY ROASTED VEGETABLE LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
ROASTED VEGETABLE LASAGNA – TASTEFOOD
From tastefoodblog.com
SKINNY LASAGNA, FABULOUS AND NOODLE FREE (GLUTEN-FREE)
From skinnykitchen.com
ROASTED VEGETABLE LASAGNA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
BEST EASY SKINNY SKILLET LASAGNA RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
A SUMMER VEGETABLE LASAGNA THAT'S LIGHT (BUT NOT TOO LIGHT)
From seriouseats.com
SKINNY VEGETABLE LASAGNA | RECIPESTY
From recipesty.com
SKINNY FAMILY-STYLE LASAGNA - YUM EATING - NEVERMORE LANE
From nevermorelane.com
SPRING VEGETABLE LASAGNA — THE SKINNY FORK
From theskinnyfork.com
EASY, SKINNY LASAGNA RECIPES | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
SUPER EASY SKINNY VEGGIE CROCKPOT LASAGNA - PINCH OF YUM
From pinchofyum.com
VEGETABLE LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
SKINNY ROASTED-VEGETABLE LASAGNA – CHAWTIME
From chawtime.com
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love