Vegetable lasagna

Hearty yet heart-smart lasagna a crowd-pleaser

 <span class="cutline_leadin">Roasted vegetable lasagna</span>
Roasted vegetable lasagna
Patricia Beck / MCT

Main dish

Roasted Vegetable Lasagna

3 cups sliced zucchini

3 cups sliced mushrooms

3 cups eggplant, peeled and quartered

2 red bell peppers, seeded and sliced

5 tablespoons olive oil, divided

3 teaspoons dried oregano, divided

3/4 teaspoon salt, divided

3/4 teaspoon ground pepper, divided

8 cups plum or roma tomatoes, quartered

3 garlic cloves, peeled and sliced

1/2 teaspoon fennel seed

1/8 to 1/4 teaspoon red pepper flakes

2 teaspoons sugar

15 ounces low-fat ricotta cheese

2 cups shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese, divided

2 tablespoons chopped fresh parsley

Vegetable oil spray

9 no-boil lasagna noodles

Heat the oven to 400 degrees. Have ready 2 large, rimmed baking pans.

On one baking sheet place the zucchini, mushrooms, eggplant and red peppers. Drizzle with 3 tablespoons olive oil, 2 teaspoons oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat.

On the other baking sheet, toss the tomato wedges with the remaining 2 tablespoons olive oil, garlic, remaining 1 teaspoon oregano, fennel seed, 1/4 teaspoon pepper and red pepper flakes.

Place both in the oven and roast uncovered for 15 minutes. Turn the vegetables over and bake an additional 15 to 20 minutes. Remove from oven.

Carefully place the tomatoes and all pan juices in a bowl. Add the sugar and remaining 1/4 teaspoon salt. Mash the tomatoes to create a sauce.

In a medium-sized bowl combine the ricotta, mozzarella, 1/4 cup Parmesan, parsley and remaining 1/4 teaspoon pepper; set aside.

Spray a 9-by-13-inch baking pan with oil. To begin layering the lasagna, place about 1/3 cup of tomato sauce in the baking dish, spreading to cover the bottom of the dish. Top with 3 noodles, half the ricotta cheese mixture, half the roasted vegetable mixture and one-quarter of the tomato sauce. Begin again with 3 noodles, remaining cheese mixture, remaining roasted vegetables and remaining 3 noodles. Top noodles with remaining tomato sauce and a 1/4 cup Parmesan cheese.

Bake lasagna uncovered for 30 to 35 minutes or until edges are bubbly and the cheese topping is golden brown. Allow it rest out of the oven for 15 minutes before slicing. Makes 10 servings.

Per serving: 277 calories (42 percent from fat), 13 g fat (5 g saturated, 0 trans fat), 26 g carbohydrates, 14 g protein, 369 mg sodium, 25 mg cholesterol, 284 mg calcium, 4 g fiber.

Detroit Free Press

Lasagna is a crowd-pleaser, and this heart-smart version using roasting to bring out the natural sweetness of the vegetables.

Don’t be deterred by the long ingredient list. Once you prep and roast the vegetables, the lasagna goes together quickly.

Read more Food stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category