When I saw this in the February 2007 issue of Ladies' Home Journal, I just had to share. Instead of using pasta noodles, it uses egg wrappers (the picture, not from LHJ, shows traditional noodles). I love anything that uses roasted veggies, so I'm dying to give this recipe a try even through it's a bit labor intensive.
Best of all - it only has 9 Weight Watchers Points per serving! It's a bit high in calories and fat grams, but with all the fiber from the vegetables, it turns out to be worth the effort. With a salad and a glass of seltzer or wine, it would a perfect winter meal. Enjoy!
Roasted Vegetable Lasagna
Source: Ladies' Home Journal
Makes 4 servings
Prep: 1 hour Start to Finish: about 2-1/4 hours, plus cooling
Ingredients:
- 2 tablespoons olive oil, plus additional oil for brushing
- 6 large garlic cloves, unpeeled
- 2-3/4 pounds butternut squash, halved lengthwise and seeded
- 10 ounces mushrooms, quartered
- 3 shallots, finely chopped
- 2 teaspoons fresh thyme leaves
- 4 tablespoons low-fat goat cheese
- 2 bags (5 oz. each) baby spinach, coarse stems removed
- 1/4 cup chicken or vegetable broth
- 8 egg-roll sheets
Directions:
- Preheat oven to 425 degree F. Line a small sheet pan with aluminum foil and lightly brush with additional oil. Wrap garlic in additional aluminum foil. Put squash halves, cut sides down, and garlic packet in pan. Roast in middle of oven until very tender, 40 to 50 minutes. Flip squash over and place pan on a rack to cool. Unwrap garlic and let cool. Scoop flesh from squash to measure 2-1/4 cups and squeeze garlic from skin into a bowl. Mash with salt and pepper to taste until almost smooth.
- While squash is roasting, pulse mushrooms and shallots in a food processor until chopped. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot and cook mushroom mixture with thyme, stirring, until the mushroom liquid evaporates and vegetables brown, about 5 minutes. Transfer mixture to a bowl, stir in 2 tablespoons cheese. Season with salt and pepper to taste.
- Wipe skillet clean and heat remaining oil over moderately high heat. Cook spinach in 4 batches about 15 seconds each, then transfer to a bowl.
- Reduce oven to 375 degree F. Bring broth to a simmer in a small saucepan, remove from heat and whisk in remaining cheese and pepper to taste. Reserve.
- Cut egg-roll sheets into 5-inch squares. Lightly grease a nonstick load pan (9x5x2-1/2-inches). Lay 2 sheets slightly overlapping on bottom of pan. Drain off any liquid from squash mixture or spinach. Spread 1/3 squash mixture, then 1/3 mushroom mixture, and sprinkle with 1/4 spinach. Repeat layering 2 more times. Top with remaining pasta sheets, then top with cheese sauce and remaining spinach.
- Bake in middle of oven for 20 minutes. Let cool for 10 minutes before serving.
Nutritional Information:
Makes 4 servings. Nutrition facts per serving: calories: 455 total fat: 11.5g saturated fat: 2g cholesterol: 7mg sodium: 608mg carbohydrate: 80g fiber: 11g protein: 14g
© Copyright 2007 Meredith Corporation. All Rights Reserved.
Picture courtesy of What the Hell Does a Vegan Eat Anyway?
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