Veggie Lasagne
Ingredients
- 3ea eggplants & zuchinni cut lengthwise into 1/4" slices
- Cooking Spray ⓘ
- 1 t. salt divided ⓘ
- 3/4 t. ground pepper ⓘ
- 2 red bell peppers, quartered and seeded ⓘ
- 1 (15oz) container fat free ricotta cheese ⓘ
- 1 large egg
- 3/4 cup grated asiago cheese ⓘ
- 1/4 cup each minced fresh basil and parsley ⓘ
- 9 lasagne noodles ⓘ
- 1 jar tomatoe,basil spaghetti sauce divided ⓘ
- 3/4 Cup shredded mozzarella cheese ⓘ
Instructions
- Preheat grill. Coat eggplant and zuchinni with cooking spray. Sprinkle with 1/2 t of salt and 1/4 black pepper. Grill 1-1/2 minutes on each side until tender. cool;combine in large bowl.
- Place bell peppers on grill skin side down; grill 3 minutes until tender. Cut into1 inch wide strips. Add to eggplant mixture.
- Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining salt and pepper.
- Cook lasagne noodles according to package directions, omitting salt and fat.
- Preheat oven to 375
- Spread 1/2 cup Spaghetti sauce in bottom of 13x9 pan coated with cooking spray.
- Arrange 3 noodles over sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mix, sprinkle with 1/4 c mozzarella cheese. Arrange 3 noodles and 1 cup of sauce over cheese;cover with remaining ricotta mix. Spread pesto over ricotta; sprinkle with 1/4 cup moz. cheese. Cover with remaing noodles.
- Spoon 1 cup sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and then moz cheese.
- Bake at 375 for one hour. Let stand 15 minutes.
Nutrition & Diet Analysis (per serving)
598
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).