Saturday, February 18, 2012

All Veggie Lasagna

This veggie lasagna is hearty and great tasting but without the meat and very little cheese it is much healthier than the average lasagna. The secret is to use many different vegetables to give it a good texture and flavor and to make sure that you stay full long after you have finished eating.  

For four servings:
1 zucchini
1/2 eggplant
1 onion
1-2 bell peppers
1 can of mushrooms or 1 cup (after sliced)
2 carrots
1 garlic bulb
1 jar plain tomato sauce (1-2 cups)
1 can diced tomatoes (1-2 cups)
1 cup grated cheese (any type)
9 no-bake lasagna noodles (if making small pan)
1 Tbs sugar
salt, pepper, Italian seasoning, oregano, basil

No need to preheat the oven right away. First, grate the carrots and cut the bell pepper into strips and the eggplant and zucchini into thin slices. Place on baking rack and place in the oven on broil for about 5 minutes. Flip the vegetables and cook for another 5 minutes. The vegetables do not need to be super cooked but should be soft and no longer raw.

Set the oven to 350 F (175 C) for cooking the lasagna later.

While the vegetables cook, prepare the tomato sauce on the stove (unless you will be using store bought finished sauce). Dice the garlic bulb and place in a pan over medium. Add tomato sauce, diced tomatoes, 1 Tbs sugar and seasoning to taste. Cook until well mixed and thoroughly heated.

Once the vegetables and sauce are finished you can begin to assemble the lasagna.

Place three noodles across the bottom of your pan (for ours we had to cut one in half to make it fit well).

Add a layer of vegetables (bell pepper, eggplant, zucchini, mushrooms, carrots).

Add one third of your sauce and then a small amount of cheese (save the most cheese for the top of the lasagna).

Continue to build, noodles, vegetables, sauce, cheese. The final layer should have the most cheese to finish off the top. The taste from the vegetables is so strong and good you can save a lot of calories by using a very small amount of cheese.

Bake covered on 350 F (175 C) for 30 minutes. Remove the cover and bake another 10 minutes or until the cheese is melted and the sauce is bubbling. Let stand for 5-10 minutes before serving to make cutting easier.

Serve with a side salad

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