BrokeAss Gourmet

BrokeAss Gourmet

A Lighter Lasagna

  • Prep Time 0:45
  • Cook Time 0:45
  • Estimated Cost $15.50
  • 1 Comment

I love a thick slice of cheesy, gooey lasagna, but it can be hard to do anything other than lay on a couch, clutching one’s abdomen after eating it. Though delicious, lasagna can be heavy, dense and sometimes greasy Certainly nobody ever talks about making sweet frisky love just after devouring some lasagna.

It seemed to me that the classic layered noodle dish had serious potential to be lightened but still yummy, so I spent the afternoon puttering around my kitchen, tinkering with Garfield’s favorite dinner.

I employed my favorite cheap and quick fresh pasta: won ton wrappers. Buy them at your favorite local Asian specialty market (they’re cheaper there) or at the grocery store, usually near the tofu.

Ingredients

  • 2 tbsp extra virgin olive oil, plus more for pan Pantry
  • salt and pepper Pantry
  • 1 medium eggplant, cut lengthwise into 1/4" thick slices $1.50
  • 2 zucchinis, cut lengthwise into 1/4" thick slices $1
  • 2 yellow summer squashes, cut lengthwise into 1/4" thick slices $1
  • 1 large red bell pepper, seeded and cut into large strips $1
  • 2 large tomatoes, cored and diced $1
  • 5 cloves garlic, minced Pantry
  • 1 large handful flat-leaf parsley leaves plus more for garnish, chopped $1 for a bunch
  • 2 shallots, chopped $1
  • 15 oz. ricotta $3.50
  • 2 cups fresh spinach, cleaned and chopped $1
  • 6 oz won ton wrappers $1.50 for 14 oz.
  • 1 cup shredded mozarella $2.50 for 8 oz.

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a 9x13" lasagna pan.
  2. Place eggplant, zucchini, summer squash and bell pepper slices in single layers on 2 (or 3 if necessary) baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 12-16 minutes, or until vegetables have softened but not browned. Remove from oven and allow to cool (but leave oven on).
  3. While vegetables roast, combine tomatoes, garlic, parsley, shallots, salt and pepper to taste in a bowl. Stir well and set aside.
  4. In a separate bowl, combine ricotta, chopped spinach, salt and pepper to taste in a bowl. Stir well and set aside.
  5. To assemble the lasagna, place a layer of won ton wrappers on the bottom of the prepared pan. Spread a layer of the ricotta mixture over the won ton wrappers. top with a layer of the tomato mixture. Top tomato mixture with a layer of the roasted vegetables, laying them next to one another as if they were noodles. Top vegetables with a layer of the ricotta and the tomatoes. Top tomatoes with a layer of won ton wrappers. Top wrappers with ricotta, tomatoes and more roasted vegetables. Top roasted vegetables with a final layer of won ton wrappers. Top won ton wrappers with the mozzarella cheese, salt, pepper, and more parsley if desired.
  6. Cover tightly with aluminum foil and bake at 400 degrees F. for 35-40 minutes. Remove foil and allow top to brown for an additional 12-15 minutes. Serve hot.

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What They're Saying

Lori Pirog, on Sep 29, 05:02 AM, wrote:

Great looking recipe Gabi! There are only a couple of minor changes I might make. I prefer using low fat cottage cheese rather than ricotta. And I would include no boil lasagna noodles instead of won ton wrappers. Whole grain no boil lasagna noodles are best for better nutrition but hard to find. Can’t wait to try this recipe! Thanks