Roasted vegetable lasagna
- 2 eggplants (about 3 pounds), quartered lengthwise
- 6 medium zucchini (about 3 pounds)
- canola oil cooking spray
- 1 pound whole-wheat lasagna noodles
- 15 ounces low-fat ricotta or low-fat cottage cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 3 cups low-fat mozzarella cheese
- 4 cups low-sodium tomato sauce, divided
Reprinted with permission from the American Institute for Cancer Research. Find more better-for-you recipe ideas at AICR.org.
Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
Reduce oven temperature to 375° F.
Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.