Monday, June 13, 2011

Roasted Vegetable Lasagna

So far I have had this for breakfast and dinner for two days and it is delicious!  It was a little labor intensive but worth it for the amount of lasagna it makes.

Roasted Vegetable Lasagna

1 large eggplant, thinly sliced
3 zucchinis, thinly sliced
2 red bell peppers
10 mushrooms, thinly sliced
1 lb turkey Italian sausage
1 lb lean ground beef
1 large can crushed tomatoes with oregano and basil
1 can tomato paste, 6 oz
1 tablespoon garlic powder
olive oil in misto sprayer

1. Preheat oven to 400 degrees. Thinly slice eggplant and zucchini length-wise and as thin as possible. Place eggplant in a single layer on top of paper towels. Sprinkle with salt and let sit for 20 minutes.
2. Quarter and seed the red bell peppers. Spray 2 foil-lined pans with olive oil. Place vegetables in a single layer and sprinkle them with thyme and rosemary. Bake for 20 minutes.
3. While the vegetables cook, brown the sausage and beef in a large pot. Once the meat is fully cooked, add the crushed tomatoes, tomato paste, and 1 tablespoon garlic powder. Set aside.
4. Slice the mushrooms. Put the mushrooms on a small plate with two tablespoons of water and cover with plastic wrap. Microwave for one minute or until mushrooms are cooked. Drain off excess water from the mushrooms. Set aside.
5. After vegetables are finished roasting in the oven, remove all the vegetables except for the bell peppers. Broil the bell peppers on high for about one minute. They should get black on top and bubble. Remove the peppers, wait to cool, and proceed to skin and slice them. Reduce oven to 350 degrees.
6. To assemble:  Spray a large glass pan with olive oil. Layer sauce, eggplant, sauce, and then zucchini and sprinkle with basil. Add another layer of sauce, eggplant, and mushrooms, finishing with more sauce. Bake at for an additional 30 minutes. Let cool and serve.

Pin It!