Roasted Vegetable Lasagna
Source of Recipe
WW Community
Recipe Introduction
POINTS� Value | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 65 min
List of Ingredients
3 medium eggplant(s), cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded Recipe
Preheat oven to 425�F.
In roasting pan, combine vegetables and garlic with olive oil. Bake 40 minutes or until vegetables are tender, stirring occasionally.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
Spoon 1/2 cup of vegetable pur�e into bottom of a 9 X 13-inch baking dish.
Place three noodles over pur�e. Top with 1/2 cup of pur�e, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, pur�e and cheese.
Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.
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