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12 whole wheat lasagna noodles
1.5 cups marinara sauce
16 oz. ricotta cheese
1/2 cup mozzarella shreds
1 large egg
1 med. eggplant
1 bell pepper
1 large slice onion
Begin by preparing the noodles by boiling in water for about 10 minutes, or just until tender. Next, slice up the veggies into pieces appropriate for grilling, and set aside. Now we can prepare our cheese mixture by emptying the container of ricotta cheese into a medium size bowl, adding the egg, and some fresh oregano. Mix the egg and cheese together until consistent and set aside.
Now we are ready to fire up the grill. Grill the eggplant, bell pepper, zucchini, and onion on high heat for about 3-5 minutes per side, or just until slightly charred. When the veggies are cooked, you can slice them up into 1/2″ or so size pieces. Mix these pieces together in a bowl and set aside. Now we are ready to assemble our lasagna.
In a 9″x13″ baking dish, cover the bottom with a thin layer of marinara sauce, and lay out three of the lasagna noodles. Next, add another thin layer of sauce, followed by a layer of the chopped grilled vegetable mix, followed by a layer using half of the cheese mixture. Repeat another layer using three more noodles, sauce, veggies, and cheese mixture. Finish the lasagna by adding the remaining noodles and topping with some sliced tomato and mozzarella shreds. Cover with foil and bake at 375 degrees for 40 minutes. Remove the foil, and bake for another 10 minutes. Cool for 5-10 minutes, slice and serve. This recipe as prepared makes 6 servings, with each piece coming in at:
13.75 g fat, 30.7 g carbs, & 19.9 g protien
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