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Ingredients
US|METRIC
10 SERVINGS
- 4 yellow bell peppers (or red, about ¾ pound)
- 4 large zucchini (1½ pounds, sliced on a diagonal about ¼-inch thick)
- 1 Italian eggplant (large, about 1 pound, sliced into ¼-inch-thick rounds)
- 1 large onion (about ½ pound, sliced into ¼-inch-thick rounds)
- 1/4 cup extra virgin olive oil (plus more for coating the grill pan)
- 6 fresh basil leaves (large, chopped)
- 3 fresh thyme sprigs (leaves stripped from the stems and chopped)
- 2 garlic cloves (minced)
- 1 shallot (minced)
- kosher salt
- freshly ground black pepper
- ricotta (Herb, recipe follows below)
- 2 cups basil pesto (recipe follows)
- puttanesca sauce (recipe follows)
- 1 lb. lasagna noodles (cooked in boiling salted water just until al dente, drained, and rinsed, I use gluten-free)
- 10 oz. mozzarella (preferably Follow Your Heart Vegan Gourmet, shredded, 4 cups)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium280mg12% |
| Potassium510mg15% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C180% |
| Calcium20% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
de sousa 7 years ago
Notes to self:
Roasting the vegetables will lead to a lot of water in the lasagna pot.
Other than that, it was good. I oven roasted the veggies. Made a last minute "sauce" with walnut pieces. I love the nuts in the sauce.