This is a casserole-style vegetarian version, healthy pasta for heart.
For Family and Friends, even those wanting a heart healthy version of this family favourite can rejoice, especially when fresh veggies are so plentiful in our farm markets. This is a casserole-style vegetarian version is. You can make this up to two days ahead of time and refrigerate, or a few weeks ahead and freeze it.
Ingredients:
2 lbs plum tomatoes, cut into quarters
1 large eggplant, chopped into 1/2″ cubes
2 smallish zuchini, sliced
1/2 lb. mushrooms, trimmed and cut into chunks
2 sweet red peppers, cut into chunks
1 large onion, cut into chunks
2 tbsp. olive oil
ground pepper
2 heads of garlic
foil
3/4 lb whole wheat lasagna
2 c. pureed tomatoes or tomato sauce, no salt added
1 c. light ricotta cheese
1/4 c. chopped fresh basil
1 tbsp. chopped fresh oregano
1/2 lb. low-fat part-skim mozzarella cheese
2 tbsp parmesan cheese
