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Easy Vegetable Lasagna Stack
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Description
Because traditional lasagna is a pain in the behind.
Ingredients
- FOR THE VEGETABLES:
- 10 ounces, weight Sliced Mushrooms
- 1 whole Red Bell Pepper, Seeded And Sliced
- ½ whole Yellow Onion, Sliced
- 1-½ cup Broccoli Florets
- 1 whole Large Yellow Summer Squash, Chopped
- ¼ cups Fresh Basil, Chopped
- 3 Tablespoons Olive Oil
- ⅓ cups Balsamic Vinegar
- ½ teaspoons Salt
- 2 dashes Fresh Ground Black Pepper
- ¼ teaspoons Crushed Red Pepper
- FOR THE CHEESE FILLING:
- 2 teaspoons Olive Oil
- 3 cloves Garlic, Finely Minced
- 1-½ cup Cauliflower Florets, Finely Chopped
- ¼ cups Water
- 1 cup Baby Spinach Leaves, Chopped
- 10 ounces, weight Part-skim Ricotta Cheese
- ⅓ cups 2% Milk
- ¼ teaspoons Salt
- ⅛ teaspoons Fresh Ground Black Pepper
- FOR THE ASSEMBLY:
- 8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds
- 1-½ cup Marinara Sauce Of Choice, Warmed
- 1 cup Shredded Part-skim Mozzarella Cheese
Preparation
For the vegetables: Preheat oven to 400 F. Toss all of the vegetable section ingredients together in a large glass baking dish. Bake for 20-25 minutes, until vegetables are softened. Remove from oven and set aside.
For the cheese filling: Heat olive oil in a large skillet over medium high heat. Add garlic and cauliflower. Saute for about 3 minutes, then add water. Cook until cauliflower has softened, about 5 minutes. Stir in spinach and continue to saute until wilted. Add ricotta, milk, salt and pepper. Mix well and remove from heat.
For serving: Place 1/2 cup vegetables on a plate and top with two noodle thirds, then top that with the 3 tablespoons of the cheese mixture, then 1-2 tablespoons of marinara sauce. Repeat with as many layers as you like. Then serve, topped with shredded part-skim mozzarella cheese, if desired.
Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
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