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Roasted Vegetable Lasagna

This delicious lasagna recipe came in second place at this year's American Institute of Cancer Research annual recipe contest. With meaty eggplant instead of actual meat this lasagna is sure to please meat and veggie lovers alike. It also contains healthy fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack cancer-fighting fiber and hundreds of natural plant compounds, called phytochemicals, which protect cells from the type of damage that may lead to cancer - and you can make the recipe gluten-free if you opt for gluten-free lasagna noodles.

Ingredients:

2 eggs (preferably cage-free organic eggs)
1/2 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
1/2 tsp. garlic powder
4 cups low-sodium tomato sauce
3 cups low fat mozzarella cheese
2 eggplants (about 3 lbs.), quartered lengthwise
6 medium zucchini (about 3 lbs.)
Extra virgin olive oil for coating baking dish
1 lb. gluten free lasagna noodles (or whole-wheat lasagna noodles)
15 oz. low fat ricotta or low fat cottage cheese (or a combination of both)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Preheat the oven to 425 degrees. Lightly oil a 13x9x2-inch baking pan or baking dish and set aside.

2. Slice the eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and lightly coat both sides of the vegetables with extra virgin olive oil. Roast for 25 minutes. Toss the vegetables and continue to roast until well browned and soft, about 20 minutes more. Transfer vegetables to a large bowl.

3. Reduce the oven temperature to 375 degrees.

4. Cook the lasagna noodles according to package directions. Separate the noodles and let them cool slightly.

5. Meanwhile, in a medium bowl, mix together the ricotta and/or cottage cheeses, eggs, Parmesan, nutmeg and garlic powder.

6. To assemble: spread a thin layer of sauce over the bottom of the prepared pan. Cover with a layer of pasta (noodle strips slightly overlapping). Spread with one-third of the ricotta mixture. Sprinkle one-quarter of the mozzarella over the ricotta. Spoon one-third of the roasted vegetables on top. Top with 1/2 cup of tomato sauce and continue the assembly as directed until you have 4 layers of pasta and 3 layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella cheese.

7. Cover the pan with aluminum foil and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.

Make 12 servings.

Per serving: 360 calories, 11 g total fat (5 g saturated fat), 45 g carbohydrate, 23 g protein, 11 g dietary fiber, 310 mg sodium.


Original recipe and image source: aicr.org

    

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