WW Roasted Vegetable Lasagna

Ingredients

  • 3 medium eggplant(s), cut into 1/2-inch pieces
  • 3 medium sweet red pepper(s), chopped
  • 4 small tomato(es), plum, seeded and chopped
  • 4 medium garlic clove(s), peeled and chopped
  • 2 tsp olive oil
  • 1 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 9 serving dry lasagna noodles, 9 noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup part-skim mozzarella cheese, shredded



Directions

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

POINTS® Value | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 65 min

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