Roasted Vegetable Lasagna Recipe

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Ingredients:

Serving

1 cup onion (diced )
1 cup celery (diced )
3 tbsp garlic (minced )
1 tsp red pepper flakes (crushed )
3 cups cherry tomatoes
28 oz pasta sauce (your favorite brand )
2 tbsp oregano or 2 tbsp parsley or 2 tbsp basil or 2 tbsp rosemary
2 medium eggplants (not peeled )
2 zucchini
2 yellow squash
5 carrots (peeled )
1 lb asparagus
2 red bell peppers
4 cups cheese or 5 cups silken tofu
olive oil
salt and pepper

Directions:

In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4 thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4 thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees - place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
Take the asparagus and cut into 1 inch pieces and place in your sauce.
In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted - enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	458.87 Kcal (1921 kJ)
Calories from fat	230.42 Kcal
		% Daily Value*
Total Fat	25.6g	39%
Cholesterol	79.35mg	26%
Sodium	1156.01mg	48%
Potassium	938.39mg	20%
Total Carbs	32.25g	11%
Sugars	16.19g	65%
Dietary Fiber	6.97g	28%
Protein	25.52g	51%
Vitamin C	39.7mg	66%
Vitamin A	0.9mg	30%
Iron	12.1mg	67%
Calcium	682.7mg	68%

Amount Per 100 g
Calories	102.54 Kcal (429 kJ)
Calories from fat	51.49 Kcal
		% Daily Value*
Total Fat	5.72g	39%
Cholesterol	17.73mg	26%
Sodium	258.33mg	48%
Potassium	209.7mg	20%
Total Carbs	7.21g	11%
Sugars	3.62g	65%
Dietary Fiber	1.56g	28%
Protein	5.7g	51%
Vitamin C	8.9mg	66%
Vitamin A	0.2mg	30%
Iron	2.7mg	67%
Calcium	152.6mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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