Sunday, February 20, 2011

Roasted Veggie Lasagna

Yay! The oven is here! Woohoo! We had blueberry muffins for breakfast yesterday, and tonight lasagna! In order to fully utilize my new oven, I roasted the veggies for the sauce, and then baked the lasagna. Didn't use the range at all. Who knew I'd be so excited about an appliance?

For the sauce:
1 1/2 cups grape tomatoes
1 yellow bell pepper
1/2 a large onion
1 lb baby portabella mushrooms
7 or 8 cloves of garlic
30 oz crushed tomatoes

Chop all those veggies and drizzle with olive oil, salt and pepper on a cookie sheet. Leave the skin on the garlic. I also drizzled a little hazelnut oil on them. I just ordered some and I'm excited to see what I can do with it. Pop it in a 400 degree oven for about 25 minutes, until the tomatoes break down and everything else is soft. Let it cool, remove skin from garlic and put it all in a blender with 30 oz of crushed tomatoes and blend it up, but not too much because it was good to have the occasional chunky mushroom.

For the filling:
2 cups baby spinach (that's all I had or I would have used more)
15 oz low fat ricotta cheese
3/5 cup part skim mozzarella
1/8 cup parmesan
1 egg
spoonful of pesto
salt and pepper

Blanch the spinach is salted boiling water, drain and squeeze out the moisture. Chop it and mix it in with the rest of the ingredients.

I used no-boil noodles. To assemble, put about a cup of sauce into an oiled pan. Place 4 noodles over that, then half of the cheese mixture, then 2 cups of sauce. Repeat. Top with four more noodles, the remaining sauce, and about 1/2 cup more shredded mozzarella and parmesan. Cover and bake at 375 for 50-60 minutes. Remove the foil to let the cheese brown a little towards the end of baking. It's also a good idea to let the it rest at least 5 minutes before cutting to keep the cheese from running everywhere. This is only a 3 layer lasagna, but I think that is plenty of cheesy goodness.

*The roasted veggies, grains from the pasta, protein and calcium from the cheese make this a well balanced meal. Using the lower fat cheeses helped keep it a little lighter.

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