GTLF has several Lasagna recipes. I think it's interesting how each one is constructed since there are different low fat strategies for making the cream sauce between layers. In this case, they skip the creamy part all together and rely solely on the cheese. The roasted vegetables are made in oven on the broiler setting and taste very "roasted". I'm confident that most will really enjoy this low fat example of lasagna. Enjoy.
Roasted Vegetable Lasagna
GTLF: Italian Cooking p. 59
Serves 4, working time 30 min, total time 1 hour
9 lasagna noodles ( 9oz)
2/3 C reduced sodium chicken broth, de fatted
3 tablespoons red wine vinegar
3 tablespoons no salt added tomato paste
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 zucchini, cut lengthwise into 1/4 in. thick slices
2 yellow summer squash, cut lengthwise into 1/4 in thick slices
2 red bell peppers, cut into 1 in wide strips
two 8 oz cans no salt added tomato sauce
1 1/2 C shredded part skim mozzarella cheese (6 oz)
1. In a large pot of boiling water, cook the noodles until just tender. Drain well and transfer to a large bowl of cold water.
2. Preheat the broiler. In a large bowl, combine 1/3 C of the broth, the vinegar, 1 tablespoon of the tomato paste, 1/4 tsp of the oregano, 1/4 tsp of the salt, and the black pepper. Add the zucchini and squash, stirring to combine. Place the zucchini, squash, and bell peppers on the broiler rack and broil 6 in. from the heat, turning occasionally, for 9 min., or until the zucchini and squash are tender and the bell pepper skins are blackened. When cool enough to handle, peel the pepper strips.
3. Preheat the oven to 375 degrees. Spray an 11 x 7 in. baking dish with nonstick cooking spray. In a large bowl, combine the tomato sauce and the remaining 1/3 C broth, 2 tablespoons tomato paste, 1/2 tsp oregano, and 1/4 tsp salt.
4. Spoon 2 tablespoons of the tomato sauce onto the bottom of the baking dish. Make 2 layers, using the following order of ingredients: 3 noodles (the noodles will come up the ends of the baking dish), half of the vegetables, 1 C of the sauce, 1/2 C of the cheese. Make a final layer: 3 noodles, the remaining sauce, and the remaining cheese. Bake the lasagna for 20 minutes, or until bubbling hot. Let stand for 5 min., divide among 4 bowls, and serve.
Nutritional Information: 9 g fat, 439 calories, 4.5 g sat. fat, 69 g carbohydrate, 23 g protein, 25 mg cholesterol, 622 mg sodium.
1. BEWARE, lasagna noodles come in two types. One type needs to be boiled before you put it in the lasagna and the other doesn't. Watch out because they look the same. I just go for the ones that you boil first. I don't know about those "oven ready" ones, and I don't know how they work in the GTLF recipes.
2. Step two will ask you to roast the vegetables. I noticed that the time allotted wasn't enough to roast the peppers enough to peel them. If I do this recipe again I think I'd roast the peppers first and then peel them. In the end I left the peels on the bell peppers and didn't find it made much of a difference in the taste.
3. Use a whisk to mix the lasagna sauce. I found it was tedious using a rubber spatula.
3. When you layer the lasagna, it will ask you to put in 1 C of sauce between the layers. If you want to have enough sauce for the top layer, use a little less, maybe 3/4 C of the sauce between the layers.
4. Also, when you roast the vegetables, there may continue to be basting sauce left on the pan at the end of the roasting. Don't be tempted to add it to the lasagna sauce you mixed in the large bowl. I think it will make it runny.
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