Welcome to the December Recipe ReDux challenge! Every month The Recipe ReDux challenges its members to create healthier versions of recipes based on that month’s theme.
Grab a Book & Cook
“To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
(Of course, please don’t forget to give credit the original recipe – and change enough of the recipe to make it your own!)”
I’m presently working my way through a cookbook which subject matter is already dear to my heart. Eating locally produced foods and sustainability practices in our everyday lives.
On page 142 Dunnington offers a recipe for Roasted In-Season Vegetable Lasagna.
This was already a healthy dinner but I took it a bit further. I did away with the sauce, replacing it with fresh crushed tomatoes.
I cut back on the cheese and used part-skim milk cheese where I could.
I love the idea of using a large variety of vegetables. This version contains potatoes, sweet potatoes, butternut squash, onions, eggplant and mushrooms. A handful of spinach found its way in there too!
Roasted Vegetable Lasagna takes the best of what the season has to offer and serves up a tasty, unique dish every time!
- 6 sheets no bake or precooked lasagna
- 1 28 -ounce can plum tomatoes in juice
- 4 cups roasted vegetables, chopped
- 1 cup part skim ricotta
- 4 ounces fresh Mozzarella, thin sliced
- ½ cup shredded Mozarella
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 1 teaspoon vegetable oil or cooking spray
- Spray or oil one 8x8-inch glass baking dish.
- Add 2 no-bake sheets or cooked lasagna layer.
- Dot pasta layer with ⅓ cup ricotta, about ⅓ of the fresh mozarella.
- Add a layer of about a cup of roasted veggies. salt and pepper to taste.
- Crush whole tomatoes by hand. Add one cup tomatoes with juice. sprinkle with shredded mozarella.
- Repeat 2 more layers (noodles, cheese, veggies, tomatoes, shreds)
- Top with Italian seasoning.
- Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until noodles are soft and cheese is melted.
- Allow to cool about 5 to 10 minutes before cutting.