Cheri Peoples


Roasted Vegetable Lasagna

by CHERI on January 3, 2013

Roasted Vegetable Lasagna

Follow Me on Pinterest

This is my new FAVORITE way to have lasagna.  It is healthy–full of vegetables and so tasty.

SERVING–8

  • Cook 10 oz of ground turkey and set aside

Roasted Veggies:
Mix together:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp crushed garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper

Add to the EVOO mixture:

  • 8 cups of cut up vegetables– (mostly peppers and mushrooms, sometimes I use zuchinni):

Additional Ingredients:

  • 13 oz of 1% cottage cheese
  • 6 Cups of mozzarella cheese — (As long as the cheese has 3 to 6 grams of fat per ounce then it is compliant. Nutrition Support looked at several brands of 2 % mozzarella cheese and the fat content ranges from 2.5 (a little under is fine) to 6 grams per ounce so it does fit the guidelines.)

 

Roasted Veggies:

Red, Yellow, Orange and Green Peppers sliced
Zucchini sliced length wise
grape tomatoes cut in half

Toss in the olive oil and garlic and put on a jelly roll pan and roast at 450 degrees for about 30 minutes until they begin to brown.

TO make the lasagna:

  • Take the veggies and lay in a 9x 13 pan
  • Top with the 1% cottage cheese–
  • Top with the cooked ground turkey
  • Top with mozzarella cheese

and bake at 350 for 20 minutes until cheese melts.

 

Per serving this recipe is 1 Leanest protein, 2 vegetables and ½ of a fat serving.

 

 

Roasted Vegetable Lasagna
Author: 
Recipe type: Lean & Green
Cuisine: Italian
Serves: 8
 

Ingredients
  • Cook 10 oz of ground ground turkey and set aside
  • Roasted Veggies:
  • Mix together:
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ tsp crushed garlic
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 8 cups of cut up vegetables– (mostly peppers and mushroom-sometimes I use zucchini):
  • Red, Yellow, Orange and Green Peppers sliced
  • Zucchini sliced length wise
  • grape tomatoes cut in half
  • Toss and put on a jelly roll pan and roast at 450 degrees for about 30 minutes.
  • 13 oz of 1% cottage cheese
  • 6 Cups of mozzarella cheese — (As long as the cheese has 3 to 6 grams of fat per ounce then it is compliant. Nutrition Support looked at several brands of 2 % mozzarella cheese and the fat content ranges from 2.5 (a little under is fine) to 6 grams per ounce so it does fit the guidelines.)

Instructions
  1. Roasted Veggies:
  2. Add to the EVOO mixture:
  3. cups of cut up vegetables– (mostly peppers and zucchini):
  4. Red, Yellow, Orange and Green Peppers sliced
  5. Zucchini sliced length wise
  6. grape tomatoes cut in half
  7. Toss and put on a jelly roll pan and roast at 450 degrees for about 20 minutes.
  8. TO make the lasagna:
  9. Take the veggies and lay in a 9x 13 pan
  10. Top with the 1% cottage cheese–
  11. Top with the cooked ground turkey
  12. Top with mozzarella cheese
  13. and bake at 350 for 20 minutes until cheese melts.
  14. Per serving this recipe is 1 Leanest protein, 2 vegetables and ½ of a fat serving.

 

Follow Me on Pinterest








{ 5 comments… read them below or add one }

1 CAS January 3, 2013 at 1:21 pm

This sounds so good, Cheri, and perfect for our low-carb eating. Thanks for sharing!

2 CHERI January 3, 2013 at 5:51 pm

This is our FAVORITE NEW way to have lasagna!!!
CHERI recently posted..Roasted Vegetable LasagnaMy Profile

3 malia January 4, 2013 at 1:10 am

Looks really yummy Cheri! xoxo

4 Tonya@mycozylittlefarmhouse January 6, 2013 at 9:27 am

That looks delicious!
Tonya@mycozylittlefarmhouse recently posted..2012-The Year in ReviewMy Profile

5 Anne @ DesignDreamsbyAnne January 6, 2013 at 10:54 pm

Another yummy looking recipe! Thanks Cheri!
Anne @ DesignDreamsbyAnne recently posted..Making Easy Peasy HeartsMy Profile

Leave a Comment

Rate this recipe:  

CommentLuv badge

{ 1 trackback }

Previous post:

Next post: