Dish Out an Easy Dinner to Holiday Guests
Lasagna is the perfect dish to have in the freezer for the types of
impromptu gatherings that typify the holiday season. This week’s recipe
for a meatless version of the Italian classic is a healthy one-dish
meal that you can feel good about serving to your guests – whether you
were expecting them or not. The meaty eggplants called for in the
recipe provide the dish’s hearty texture for as little as 20 calories
per half cup (when prepared without added fat). When shopping for
eggplants, choose those that have a fresh-looking cap and shiny skin.
Roasted Vegetable Lasagna
Canola oil cooking spray
2 eggplants (about 3 lbs.), quartered lengthwise
6 medium zucchini (about 3 lbs.)
1 lb. whole-wheat lasagna noodles
15 oz. low fat ricotta or low fat cottage cheese (or a combination of both)
2 eggs
1/2 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
1/2 tsp. garlic powder
4 cups low-sodium tomato sauce
3 cups low fat mozzarella cheese
Preheat the oven to 450 degrees. Grease a 13x9x2-inch baking pan with cooking spray and set aside.
Slice
the eggplant and zucchini in 1/2 inch slices. Layer on two baking
sheets and coat both sides of the vegetables with cooking spray. Roast
for 20 minutes. Turn over the vegetables and continue to roast until
well browned and soft, about 20 minutes more. Transfer vegetables to a
large bowl.
Reduce the oven temperature to 375 degrees.
Cook the lasagna noodles according to package directions. Separate the noodles and let them cool slightly.
Meanwhile, in a medium bowl, mix together the ricotta and/or cottage cheeses, eggs, Parmesan, nutmeg and garlic powder.
To
assemble: spread a thin layer of tomato sauce over the bottom of the
prepared pan. Cover with a layer of pasta (noodle strips slightly
overlapping). Spread with one-third of the ricotta mixture. Sprinkle
one-quarter of the mozzarella over the ricotta. Place one-third of the
roasted vegetables on top. Top with 1/2 cup of tomato sauce and
continue the assembly as directed until you have 4 layers of pasta and
3 layers of filling. Spread the remaining tomato sauce on top and
sprinkle with the remaining mozzarella cheese.
Cover
the pan with aluminum foil and bake for 30 minutes. Uncover and
continue to bake until golden and bubbly, about 15 minutes more. Let
stand for 15 minutes before serving.
Makes 12 servings.
Per serving: 360 calories, 11 g total fat (5 g saturated fat), 45 g carbohydrate,
23 g protein, 11 g dietary fiber, 310 mg sodium.
from AICR.org
