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    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 purée into bottom of a 9 X 13-inch baking dish.

    Place three noodles over purée. Top with 1/2 cup of purée, 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, purée and cheese.

    Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

 

 

 


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