Anyone have Roasted Vegetable Lasagna in MC?

[Lauren]

I made this for our dinner group this weekend and wanted to share the recipe. I don't have it in MC yet. I searched previous posts to find the recipe but had no luck. Thanks in advance for your help!

[Laura B]

I am assuming you mean the one from the current issue? Here it is:


* Exported from MasterCook *

Vegetable Lasagna

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 140.
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 bottle (26-ounce) fat-free tomato-basil pasta
sauce
2 tablespoons commercial pesto
1 carton (15-ounce) part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6
ounces uncooked), cut in half
3/4 cup (3 ounces) shredded part-skim mozzarella
cheese

Directions.

1. Preheat oven to 375 degrees.

2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of an 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

4. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes. Yield: 6 servings.

Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; 1g Fat (37.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

NOTES : For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make it ahead and deliver uncooked with baking instructions.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Lauren]

Laura,

Thanks for posting the recipe. Have you tried it yet? I'll import into MC. That isn't the one I am searching for. It was a summer recipe from last year and is in the Annual 2000.

Thanks for your help!

[Shirley Panek]

Lauren -

Here it is. My nutritional info is way off. I think it may have to do with the fact that you only use 3 cups of the tomato puree, although the ingredients are listed for 5 cups. (I think if I had the tomato puree as a separate recipe and then embedded the recipe showing only 3 cups used, it might make a difference.) Here are the numbers from the article:
CALORIES 347 (22% from fat); FAT 8.4g (sat 4.3g, mono 2.3g, poly 1g); PROTEIN 17.4g; CARB 51.8g; FIBER 4.7g; CHOL 22mg; IRON 3.3mg; SODIUM 567mg; CALC 358mg

Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley

* Exported from MasterCook *

Grilled Summer Vegetable Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Grilled Vegetables:
3 large red or yellow bell peppers -- seeded and each cut lengthwise into quarters
cooking spray
3 medium yellow squash -- each cut lengthwise into 1/4-inch slices
1 large red onion -- cut into 1/4-inch slices
Tomato Purée
4 pounds tomatoes -- cut lengthwise into quarters
1/3 cup vodka
1 1/2 teaspoons salt
White Sauce:
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups fat-free milk
Remaining Ingredients:
4 quarts water
12 lasagna noodles -- uncooked
1 cup chopped fresh basil
3/4 teaspoon freshly ground black pepper
4 ounces gruyere cheese -- finely shredded (1 cup)
2 ounces grated fresh Parmesan cheese -- (1/2 cup)

Prepare grill.

To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray; cook 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.

Place squash and onion on grill; cook 5 minutes on each side or until tender.

To prepare tomato purée, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Place tomatoes in a blender or food processor; process until smooth. Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1 1/2 teaspoons salt. (You will have 5 cups of purée.)

To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in a medium saucepan; gradually add the milk, stirring with a whisk. Cook over medium-high heat until thick (about 7 minutes), stirring constantly. Set aside.

Bring water to a boil in a large stockpot. Add noodles; return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally. Drain.

Preheat oven to 375º.

Spread 1/3 cup white sauce in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over white sauce; top with one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white sauce, and 1/2 cup tomato purée. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyère, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles. Bake at 375º for 45 minutes or until bubbly and top is browned. Remove from oven; let stand 15 minutes.

Source:
"Cooking Light Magazine, September 2000, page 120"
Yield:
"8 servings"

- - - - - - - - - - - - - - - - - - -

Per serving: 690 Calories (kcal); 10g Total Fat; (13% calories from fat); 29g Protein; 117g Carbohydrate; 22mg Cholesterol; 722mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This recipe has a number of components, but all can be made ahead, particularly the tomato purée and the white sauce. You can substitute 3 (8-ounce) cans of tomato purée for the homemade tomato purée. You can also use a grill pan to prepare the vegetables indoors.

Serving size: 1 piece

You will have 2 cups of leftover tomato purée. Cover and refrigerate for 1 week, or freeze up to 3 months.
Nutr. Assoc. : 0 4693 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Lauren]

Shirley,

Thank you very much!!!!

Lauren