Who says lasagnas must be meaty and cheesy? While lasagnas are undoubtedly delicious meaty and cheesy, I wanted to make a healthier option. You know, spring is here, summer is approaching, I know you are also watching your waistline. Don’t lie.
So I roasted some vegetables- onions, zucchini, and eggplant, layer on whole wheat lasagna, top with a little mozzarella, ricotta, and homemade marinara sauce. Of course it tastes delicious. Warm, gooey, a little cheesy but light. With this recipe, I don’t think I want to go back to meaty lasagna if I have to.
1/3 cup olive oil
salt & pepper
2 teaspoon red pepper flakes, optional
1 medium eggplant, sliced
2 zucchini, sliced
1 small onion, sliced
3 cups marinara sauce- homemade or store bought
1 cup shredded mozzarella
1.5 cup ricotta- skim, whole, your choice.
1. Preheat oven to 375 degrees. Place sliced onion, zucchini , and eggplant on a cookie sheet. Drizzle with olive oil, salt, pepper, red pepper flakes, and toss. Once all the veggies are evenly coated, place the sheet into the oven for about 20-25 minutes.
2. In a 9 x 12 baking sheet, layer 1 cup of marinara sauce . Layer a layer of lasagna pasta, then vegetables on top, then dot some ricotta, then a thin layer of mozzarella. Repeat this rotation until all the ingredients run out. It should be enough for 3 thick layers.
3. Bake in the oven with aluminum foil on top for 30 minutes. Take off the top and bake for another 15 minutes, until top is golden brown.