*MAKE IT CORE!: Substitute whole grain lasagna noodles, fat free mozzerella and omit the parmesan (or use low fat parmesan and count the extra points).

POINTS® Value |  5
Servings | 6
Preparation Time | 25 min
Cooking Time | 65 min
Level of Difficulty | Moderate

main meals | Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.


3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded

Instructions


1. Preheat oven to 425°F.
2. In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
4. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
5. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
6. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.


-- Edited by Colette at 16:55, 2006-01-01