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Weight Watchers Roasted Veggie Lasagna

This takes time but it is really good. Even Mimi liked it! Great recipe for anyone who is a vegetarian, also low calorie :)

Prep
Cook
Serves 8people
Ingredients
1
medium eggplant, chunked
2
medium zucchini, chunked
4
plum tomatoes, halved
1
yellow bell pepper seeded and quartered
1
white onion, chunked
1
garlic bulb
1
cup part-skim ricotta cheese
2
tbsp Chopped Fresh Basil
1
egg white
1/4
tsp fresh ground pepper
8
no-boil lasagna noodles
1
cup shredded part-skim mozzarella cheese
Directions
1.
Pre heat oven to 375
2.
Spray a baking sheet with nonstick spay or use non-stick foil (best). Scatter the eggplant, zucchini, tomatoes, bell pepper, and onion on the baking sheet, spray with nonstick spray. Wrap the garlic in foil. Roast the vegetables until well browned (about 45 minutes), tossing every 15 minutes. Roast the garlic at the same time until softened, about 45 minutes. Cool the vegetables, then peel the bell pepper, tomatoes, and squish out garlic.
3.
In a food processor puree the tomatoes and garlic. Finely chop the bell pepper, eggplant, zucchini, and onion. In a large bowl, combine all the vegetables.
4.
In a small bowl, mix the ricotta, parmesan, basil, egg white, and ground pepper. Spray a 7x11 baking dish with nonstick spray. Spread 1/4 C of the vegetable mixture over the bottom of the baking dish; top with 2 more noodles. Spread with all the ricotta mixture; top with 2 more noodles. Spread with an additional 1 Cup of the vegetable mixture, top with the last 2 noodles and the remaining vegetable mixture; sprinkle with the mozzarella.
5.
Cover with foil and bake 30 minutes. Remove the foil and bake until the cheese is melted and browned, about 5 minutes longer

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