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Vegetable Lasagna Casserole (Food Network Kitchens) Recipe

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Vegetable Lasagna Casserole (Food Network Kitchens)
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Ingredients
11
Count
Nutrition
213
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
  2. Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
  3. Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.
  4. Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
  5. Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.
  6. Copyright 2004 Television Food Network, G.P. All rights reserved.
  7. Tomato Sauce with Basil:
  8. 1 (28-ounce) can chopped tomatoes
  9. 2 tablespoons extra-virgin olive oil
  10. 3 large cloves garlic, smashed
  11. 1 tablespoon red wine vinegar
  12. 1 teaspoon kosher salt
  13. 1/3 cup packed basil leaves
  14. Freshly ground black pepper
  15. Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 212.95 Kcal (892 kJ)
Calories from fat 145.11 Kcal
% Daily Value*
Total Fat 16.12g 25%
Cholesterol 38.4mg 13%
Sodium 450.04mg 19%
Potassium 83.22mg 2%
Total Carbs 4.99g 2%
Sugars 2.19g 9%
Dietary Fiber 0.57g 2%
Protein 11.96g 24%
Vitamin C 46.3mg 77%
Vitamin A 1mg 33%
Iron 17.6mg 98%
Calcium 346.1mg 35%
Amount Per 100 g
Calories 205.45 Kcal (860 kJ)
Calories from fat 140 Kcal
% Daily Value*
Total Fat 15.56g 25%
Cholesterol 37.04mg 13%
Sodium 434.19mg 19%
Potassium 80.29mg 2%
Total Carbs 4.81g 2%
Sugars 2.11g 9%
Dietary Fiber 0.55g 2%
Protein 11.54g 24%
Vitamin C 44.7mg 77%
Vitamin A 1mg 33%
Iron 16.9mg 98%
Calcium 333.9mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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