So, anyway, when I was at the doctor last week, I was weighed, which used to be an emotionally-wrought 30 seconds, until I began barking to the poor nurse/medical assistant to not tell me what I weigh. This time I looked: I was going to the gym, my golly! Well, I had gained five more pounds from a few weeks ago. Oops! I would like to attribute it to "more muscle" (hardy har har) but then I thought about this lasagna I had just made, and those Illini Bars.
I told myself "no more lasagna! no more sweets!" but by the time I got home I was re-heating these yummy leftovers. So much for will power.
Roasted Veggie Lasagna
- 1 pound eggplant, sliced into 1/4 inch rounds
- 1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
- 3 small zucchini, cut lengthwise into 1/4-inch slices
- 2 bell peppers, cut into strips
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15 ounce) container reduced-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup egg substitute
- 1 (26 ounce) jar spaghetti sauce
- 12 no-boil lasagna noodles (1 package)
- 2 cups shredded mozzarella cheese
- chopped fresh basil (optional)
- Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer.
- Meanwhile, combine the ricotta cheese, Parmesan cheese and egg. Spread about 1/4 cup pasta sauce in a 13x9 baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese (sprinkle basil, if using). Repeat layers. Top with the remaining noodles and pasta sauce.
- Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.