Roasted Vegetable Lasagna
Source of Recipe
Woman's Day
List of Ingredients
Garlic-flavor nonstick cooking spray
3 each zucchini and yellow squash (about 6 oz each), sliced in 1/2-in.-thick rounds
3 medium red bell peppers, cored and cut in 1/2-in.-wide strips
1 jar (17 oz) Alfredo pasta sauce
Pasta: 9 no-cook (oven-ready) lasagna noodles
1 1/2 cups bottled marinara sauce
1 1/2 cups (6 oz) shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese
Tip: The lasagna noodles will expand as they bake, so make sure they don’t overlap or touch the edges of the baking dish.
Recipe
1. Position racks to divide oven in thirds. Heat to 450°F. Line 2 jelly-roll pans with foil; coat foil and a 13 x 9-in. baking dish with cooking spray.
2. Toss vegetables to mix, then distribute evenly between the 2 prepared jelly-roll pans, spreading them into a single layer. Coat vegetables with cooking spray.
3. Roast 12 minutes, switch position of pans and roast 12 minutes longer or until vegetables are tender. Remove from oven; reduce oven temperature to 375°F.
4. Spread 3/4 cup Alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce (see Tip). Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella and 1 Tbsp grated Parmesan cheese. Top with 3 more noodles, the remaining Alfredo sauce, another 2 cups vegetables, 1/2 cup mozzarella and 1 Tbsp grated Parmesan cheese. Finish with layers of remaining noodles, marinara sauce, vegetables, then cheeses.
5. Cover tightly with foil and bake 45 minutes. Uncover; bake 5 minutes longer until noodles are tender.
YIELD: 6 - 8 Servings
Per serving (for 8): 470 cal, 17 g pro, 35 g car, 3 g fiber, 32 g fat (18 g saturated fat), 81 mg chol, 1,085 mg sod
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