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Roasted Vegetable Lasagna
Roasted Vegetable Lasagna
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From: Diabetic Living Magazine
Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces carrots, halved lengthwise and cut into 2-inch pieces (2 cups)
- 1½ cups onion, cut in ½-inch thick slices
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 4 cups chopped fresh broccoli
- 9 whole grain lasagna noodles
- 1½ cups part-skim ricotta cheese
- ¼ cup shredded part-skim mozzarella cheese (1 ounce)
- ½ teaspoon Italian seasoning, crushed
- ½ teaspoon freshly ground black pepper
- 1 Nonstick cooking spray
- 1 (24 ounce) jar tomato-basil pasta sauce, such as Classico®
- ¾ cup shredded part-skim mozzarella cheese (3 ounces)
- ¾ cup Parmesan cheese, shredded (1 ounce)
- ¼ cup small fresh basil leaves or torn fresh basil leaves (see Tip)
Preparation
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Prep
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- Preheat oven to 450°F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.
- Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.
- In a medium bowl, combine ricotta cheese, ¼ cup mozzarella cheese, Italian seasoning, and black pepper
- Reduce oven temperature to 375°F. Coat a 2-quart rectangular baking dish with cooking spray.
- Spread ½ cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and ½ cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, ½ cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with ¾ cup mozzarella cheese and Parmesan cheese.
- Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.
- Tip: Substitute fresh flat-leaf parsley or oregano for the basil.
- Serving size: 1 cup
- Per serving: 337 calories; 14 g fat(5 g sat); 7 g fiber; 37 g carbohydrates; 18 g protein; 48 mcg folate; 26 mg cholesterol; 8 g sugars; 5,788 IU vitamin A; 47 mg vitamin C; 351 mg calcium; 2 mg iron; 564 mg sodium; 470 mg potassium
- Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (78% dv), Calcium (35% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3 vegetables, 1½ fat, 1½ starch, 1 medium-fat protein
