17 Jan Recipe Redux: Still delicious, now more nutritious: Roasted Vegetable Lasagna
Layers of melted Italian cheeses and hearty meat sauce make classic lasagna a fallback favorite for many, especially as comfort food cravings accompany cold winter temperatures. But have you ever taken a peek at the hidden calories baked into the fat-filled entrée? Yikes!
If you’re a lasagna lover and lightening up in the New Year, you’re in luck. It’s Recipe Redux to the rescue!
For our debut dish do-over, thinly sliced garlic-roasted vegetables stand in for the meat, layered with part-skim mozzarella, wilted spinach, whole grain lasagna noodles and basil-ricotta filling, bathed in a simple sweet marinara sauce and baked to perfection, saving you hundreds of calories and several grams of fat per serving.
Zucchini, yellow squash, red bell pepper, spinach and tomatoes up the ante with antioxidants, as well as provide fiber and essential vitamins and minerals.
Healthy highlights of this month’s Recipe Redux: Roasted Vegetable Lasagna include:
Zucchini, yellow squash and red bell pepper- low in calories, rich in fiber and a good source of vitamin C
Spinach- a source of iron and rich in beta carotene, a disease-fighting antioxidant
Tomatoes- contain lycopene, a powerful antioxidant
Part-skim mozzarella- less fat and calories than whole milk mozzarella
Part-skim ricotta- less fat and calories than whole milk ricotta
Whole grain lasagna noodles- complex carbohydrates and fiber
While traditional lasagna made with meat sauce and whole milk mozzarella tops out at 900 calories a serving, our Recipe Redux: Roasted Vegetable Lasagna weighs in at just over 200 calories a serving and full of flavor: still delicious, now more nutritious. Enjoy!
Recipe and food photography by Sydne George.Recipe Redux: Roasted Vegetable Lasagna (makes 12 servings) 2 zucchini 2 yellow squash 2 red bell peppers 4 cloves garlic, minced 2 cups part-skim ricotta ½ cup fresh basil, chopped ½ teaspoon salt 1/8 teaspoon freshly ground pepper 1 egg 2 14.5-ounce cans diced tomatoes with Italian herbs 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 tablespoon sugar 8 ounce package part-skim mozzarella, grated 2 tablepoons olive oil 1 large bunch fresh spinach 13.25 ounce package Healthy Harvest Whole Grain Lasagna Noodles Preheat oven to 375 degrees. Cut ends off zucchini and squash. Cut into long thin slices, about ½ inch thick. Remove core and seeds from peppers and cut into wide slices. Brush baking pan with olive oil and arrange vegetables slices in single layer on pan. Top with garlic. Roast in preheated oven for 30 minutes. Remove from oven and let cool. Meanwhile, combine ricotta, basil, salt, pepper and egg in medium mixing bowl and stir to blend. Combine diced tomatoes, red wine vinegar, 1 tablespoon olive oil and sugar in blender and puree until smooth. Set aside. Heat a medium sauté pan over medium high heat. Add 2 tablespoons olive oil and sauté briefly until spinach is wilted. Remove from heat and drain on paper towels. To assemble: Brush a 9 x 12 inch rectangular baking dish (lasagna pan) with 1 tablespoon olive oil. Add tomato sauce to cover the bottom of the pan. Add noodles in a single layer to cover the sauce. Spread ricotta filling over noodles to cover. Top with ½ of the wilted spinach. Layer roasted vegetables over the wilted spinach in a single layer. Top with grated mozzarella cheese to cover. Repeat layering, using up ingredients, ending with grated mozzarella cheese. Bake assembled lasagna in preheated oven for 45 minutes, until heated through and nicely browned on top. Remove from oven and let rest for 12 minutes. Cut into squares and serve hot. Enjoy!