This week’s recipe is one of my favorite recipes ever. I got it from a 2001 (or was it 2000?) Self magazine tear-out that was all about “feel better” meals: How to feel better while with a cold, how to feel energized, etc…
This one was the “how to deal with PMS”, because it’s chock-full of calcium. It is also delicious.
ROASTED VEGETABLE LASAGNA
- 1 lb plum tomatoes, cut in 1/4-inch slices
- 1 lb zucchini, cut in 1/4-inch slices
- 1 lb yellow squash, cut in 1/4-inch slices
- 2 red peppers, sliced
- 1/2 lb mushroom caps, sliced
- 1 tsp salt
- 1 egg white, slightly beaten
- 1 tbsp olive oil
- 2 15-oz containers “lite” ricotta cheese
- 2 tablespoons pesto sauce
- 1/3 cup grated Parmesan cheese
- 3 14 1/2-oz cans diced tomatoes with garlic and onion
- 12 oven-ready lasagna noodles (about 1 package)
- 2 cups shredded low fat mozzarella cheese.
- Preheat oven to 475°.
- Toss tomatoes, zucchini, squash, peppers, mushrooms, salt and oil on a baking sheet coated with cooking spray. Roast for 30 minutes (check on them about halfway through and mix them up a bit to get the vegetables to roast evenly).
- In a bowl, mix the egg white, ricotta cheese, pesto and Parmesan.
- When done, remove the vegetables from the oven and allow them to cool a bit (you don’t want to burn yourself while spooning them during the lasagna assembly).
- Coat a 9″ x 12″ baking ban with cooking spray.
- Spread 1 can tomatoes on the bottom. Top with three noodles.
- Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella.
- Repeat this layer, starting with tomatoes.
- Add final can of tomatoes, three noodles, remaining ricotta mix and vegetables.
- Top lasagna with last 3 noodles and 1 cup mozzarella.
- Cover with aluminum foil and bake for 30 minutes. Before taking it out of the oven, remove the foil and allow top to roast a bit.
A few tips: The vegetable quantities are MASSIVE. I have made this lasagna lots of times, but only with this original recipe twice. Both times the lasagna was overflowing (or maybe my pan was not big enough?). I think this works best as a two baking pan project (in which case you would need more lasagna noodles and portion the filling accordingly).
What I normally do is cut some of the vegetable’s quantities down. I don’t use any tomatoes for the roasting part (with the canned ones I feel there is enough) and use only one kind of bell pepper. That makes the filling a little less puffy and it fits in one pan.
As always, let me know what you think if you try it out. Bon Appetit!