Ww Roasted Vegetable Lasagna |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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5 points Ingredients:
3 medium raw eggplants, cut into 1/2 inch pieces |
3 medium sweet red peppers, chopped |
4 plum tomatoes, seeded and chopped |
4 garlic cloves, peeled and chopped |
2 teaspoons olive oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
9 dry lasagna noodles, cooked and drained |
1/4 cup grated parmesan cheese |
3/4 cup part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 425.
2. In a roasting pan, combine vegetables and garlic and olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
4. Spoon 1/2 cup of vegetable puree into bottom of a 9x13 baking dish,.
5. Place three noodles over puree. Top with 1/2 cup of puree, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese, and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining noodles, puree, and cheese.
6. Bake until bubbly, about 40-45 minutes. Slice into 6 pieces and serve.
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