SKINNY ROASTED-VEGETABLE LASAGNA
Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
- Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
- Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
- Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
- Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red 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° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° 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.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
ROASTED VEGETABLE LASAGNA
Categories Mushroom Pasta Tomato Bake Low Fat Vegetarian Mozzarella Ricotta Zucchini Self
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 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 tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
More about "skinny roasted vegetable lasagna recipes"
ROASTED VEGETABLE LASAGNA - RICARDO
From ricardocuisine.com
5/5 (126)Total Time 2 hrsCategory Main DishesCalories 480 per serving
- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
- With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.
SKINNY VEGGIE LASAGNA RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (60)Total Time 1 hrCategory DinnerCalories 198 per serving
- Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
- Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
- Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (122)Total Time 1 hr 25 minsCategory PastaCalories 311 per serving
- Heat oven to 425 ( 220C) degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
- Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat.
SKINNY LASAGNA ROLL-UPS | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
PERFECT VEGETABLE LASAGNA - SMITTEN KITCHEN
From smittenkitchen.com
EASY, SKINNY LASAGNA RECIPES | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
SKINNY VEGETABLE LASAGNA - VEGETARIAN LASAGNA RECIPES
From worldrecipes.org
ROASTED VEGETABLE LASAGNA - EMILIE EATS
From emilieeats.com
ROASTED VEGETABLE LASAGNA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
SKINNY MEAT LASAGNA - SLENDERBERRY
From slenderberry.com
SUPER EASY SKINNY VEGETABLE CROCKPOT LASAGNA - FOOD AND ...
From thomaszinsavage.com
SKILLET VEGETABLE LASAGNA - SLENDER KITCHEN
From slenderkitchen.com
SKINNY VEGETABLE LASAGNA | RECIPESTY
From recipesty.com
15 LIGHT AND HEALTHY VEGETARIAN RECIPES - SKINNYTASTE
From skinnytaste.com
ROASTED VEGETABLE LASAGNA {EASY, CHEESY, DELICIOUS ...
From spendwithpennies.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
SKINNY ROASTED VEGETABLE LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
PIN ON SKINNY RECIPES ;)
From pinterest.ca
ROASTED VEGETABLE LASAGNA - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
ROASTED VEGETABLE SKILLET LASAGNE - SIMPLE BITES
From simplebites.net
ROASTED VEGETABLE LASAGNA - FOODIE CITY NETWORK
From foodiecitynetwork.com
SUPER EASY SKINNY VEGETABLE CROCKPOT LASAGNA - COOKIE AND FOOD
From jiboneus.com
SUPER EASY SKINNY VEGGIE CROCKPOT LASAGNA - PINCH OF YUM
From pinchofyum.com
TURKEY AND SPINACH VEGGIE LASAGNA - DAMN DELICIOUS
From damndelicious.net
SKINNY VEGETABLE LASAGNA WITH TOMATO AND BASIL PESTO SAUCE ...
From italianrecipebook.com
SKINNY PASTA ROASTED VEGETABLE LASAGNA, VEGETARIAN ...
From eatthismuch.com
SPRING VEGETABLE LASAGNA — THE SKINNY FORK
From theskinnyfork.com
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE VEGANISTA
From simple-veganista.com
SKINNY VEGETABLE LASAGNA - DAMY HEALTH
From damyhealth.com
SKINNYPASTA - HIGH PROTEIN
From gkskinnypasta.com
SKINNY VEGETABLE LASAGNA ROLLS ... - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
VEGETABLE LASAGNA RECIPE - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
VEGETARIAN LASAGNA - RECIPETIN EATS
From recipetineats.com
EASY VEGETARIAN LASAGNA WITH STEP BY STEP ... - MY FOOD STORY
From myfoodstory.com
ROASTED VEGETABLE LASAGNA RECIPE | EATINGWELL
From eatingwell.com
ROASTED VEGETABLE LASAGNA - TASTEFOOD
From tastefoodblog.com
BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
From barefootcontessa.com
GABRIELLA'S KITCHEN - SKINNY PASTA ROASTED VEGETABLE ...
From frontend.myfitnesspal.com
ROASTED VEGETABLE LASAGNA | CANADIAN LIVING
From canadianliving.com
ZUCCHINI LASAGNA RECIPE - SKINNYTASTE
From skinnytaste.com
You'll also love