Roasted Eggplant and Zucchini Lasagna

Creating a lighter, vegetable-focused lasagna that doesn’t compromise on flavor can be a challenge. The excess moisture released by the vegetables during baking can result in a waterlogged casserole, and removing the meat can diminish richness and taste. However, with the right techniques and ingredients, it is possible to achieve a delicious and satisfying vegetable lasagna. Our approach involves roasting the vegetables to remove excess moisture, using part-skim mozzarella for creaminess, and incorporating a layer of fat-free cottage cheese thickened with saltines for added creaminess. By following these steps and using high-quality ingredients, you can enjoy a flavorful and lighter lasagna. Avoid using fat-free mozzarella or whipped cottage cheese in this recipe. While the lasagna cannot be assembled ahead of time, you can prepare the sauce, roasted vegetables, and cottage cheese mixture separately and refrigerate them for up to 1 day. Before assembling, simply reheat the sauce in the microwave until hot. To help you make this lighter vegetable lasagna, here is the complete recipe:

INGREDIENTS:

• Olive oil spray
• 2 pounds zucchini, cut into ½-inch pieces
• 2 pounds eggplant, cut into ½-inch pieces
• Salt and pepper
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28-ounce) can of crushed tomatoes
• 2 tablespoons chopped fresh basil
• Water, as needed
• 5 saltines, broken into pieces
• 8 ounces (1 cup) fat-free cottage cheese, drained if necessary
• 12 no-boil lasagna noodles
• 12 ounces part-skim mozzarella cheese, shredded (3 cups)
• 1½ ounces Parmesan cheese, grated (¾ cups)

PREPARATIONS:

1. Adjust two oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400 degrees. Spray two rimmed baking sheets with olive oil spray.
2. Spread the zucchini and eggplant on the prepared baking sheets. Spray with olive oil spray and season with salt and pepper. Roast, stirring occasionally, until golden, approximately 35 minutes.
3. In a small saucepan, cook the minced garlic and olive oil over medium heat until fragrant but not browned, about 30 seconds. Stir in the crushed tomatoes and simmer until slightly thickened about 5 minutes. Stir in the chopped basil and season with salt and pepper to taste. Pour the sauce into a large measuring cup and add enough water to make 3½ cups.
4. In a food processor, pulse the saltines until finely ground. Add the drained fat-free cottage cheese and ½ teaspoon of salt. Process until smooth.
5. In a 13 by 9-inch baking dish, spread ½ cup of sauce. Lay 3 lasagna noodles in the dish and top with one-third of the roasted vegetables, ½ cup of sauce, ½ cup of mozzarella, and ¼ cup of Parmesan. Repeat the layering two more times. Dollop the cottage cheese mixture on top, then add the remaining 3 noodles, remaining sauce, and remaining mozzarella.
6. Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray. Bake for 25 minutes. Remove the foil and continue baking until the top turns golden brown in spots, about 15 minutes.
7. Let the lasagna cool for 10 to 15 minutes before serving.

SPECIAL INSTRUCTIONS:

• Cover the baking dish tightly with aluminum foil sprayed with vegetable oil spray to prevent the cheese from sticking.
• Allow the lasagna to cool for a few minutes after baking to set and make it easier to serve.

TIPS:

• Use fresh and firm vegetables for roasting to ensure they maintain their texture.
• Adjust the seasoning of the sauce to your taste by adding herbs or spices of your choice.
• Serve the lasagna with a side salad or garlic bread for a complete meal.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 370
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Carbohydrates: 41g
• Protein: 23g
• Fiber: 8g
• Sodium: 1000mg

With the right techniques and ingredients, you can create a lighter and more flavorful vegetable lasagna that will satisfy your cravings. Roasting the vegetables helps remove excess moisture and enhances their natural flavors. Using part-skim mozzarella and fat-free cottage cheese adds creaminess without the added fat. The no-boil lasagna noodles simplify the preparation process, and a well-seasoned tomato sauce ties everything together. By following the steps outlined in this recipe, you can enjoy a delicious vegetable lasagna that is lighter but still packed with flavor. Serve it as a main dish for your family or guests, and pair it with a fresh salad or garlic bread for a complete and satisfying meal.