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Roasted Vegetable Lasagne




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction


Roasted Vegetable Lasagne

CARBOS AND VEGGIES; LEVEL ONE

SERVES 6


Lasagne is a lot of work, so it better be worth it. This one is. And of course, the great thing with lasagne is that it can be made a day in advance. It actually tastes better that way because the flavors have time to meld.



List of Ingredients




4 medium zucchini (sliced lengthwise into 1/8-inch slices)
1 large eggplant (sliced lengthwise into 1/8-inch slices)
20 medium tomatoes (cut in half crosswise)
Salt and freshly ground black pepper
3 tablespoons chopped fresh thyme
2 cups nonfat ricotta cheese
1 head Baked Garlic
1 pound spinach or whole-grain lasagne noodles
1 recipe Simple Tomato, Basil, and Garlic Sauce (opposite)
8 Roasted Red Peppers


Recipe




Food Group: Meatless Main Dishes



Preheat the oven to 425°F. Lay the zucchini, eggplant, and tomatoes cut side up on baking sheets. Sprinkle with salt, pepper, and 1 tablespoon of thyme. Roast until golden brown. The zucchini and eggplant will take about 15 minutes, the tomatoes about 45 minutes. Lower the oven temperature to 350°F. Combine the ricotta, garlic, remaining thyme, and salt and pepper in a bowl. Cook the pasta according to package instructions. Rinse with cool water, then lay the pieces out flat so they don’t stick together. To assemble the lasagne, pour a thin layer of tomato sauce (1/2 cup) on the bottom of a 13 x 9-inch pan. Lay 3 lasagne noodles lengthwise in the pan. Then add half of the ricotta and garlic mixture, a layer of roasted peppers, and a layer of zucchini, then another layer of pasta, the rest of the cheese mixture, another 1/2 cup of sauce, then the eggplant and tomatoes. Top with a layer of pasta, ending with more tomato sauce. Cover with foil and bake about 45 minutes or until bubbling. Remove from the oven and let stand for 10 minutes before serving.