LASAGNA (style) veggies: 5 g fat 118 cal

grandmamere

Anne Howe's Lasagna style veggies (This hits the spot when your craving some kind of tomatoe sauce dish)

12 servings (1 cup ea) 118 calories per serving 5 grams of fat per serving

Equipment you'll need : 1 Cookie Sheet
1 Large mixing bowl
1 9 X 13 (or larger) Glass Dish

Pre-heat oven on broil ( use middle rack) Broiling is for the sliced eggplant only.
Shake "Italian Seasoning" and Garlic Salt over the slices.
Place slices on a cookie sheet and broil for 5 minutes on each side. Set the slices aside to cool.
(You'll use half of the eggplant as the bottom and middle layer and the thickly sliced tomatoes for the middle and top layer.)

Once you've finished broiling the eggplant, turn the oven to bake at 375 degrees.

Toss all the of the vegetables, with the exception of the eggplant and tomatoes, in large mixing bowl. Using your hands mix them together.

Two Spices to shake over the layers: (Use as much or as little as you want. I'm a liberal user.)
Garlic Salt
"Italian Seasoning"

Ingredients:
2 Yellow Squash (medium to large) leave skin on and slice
2 Zucchini (medium to large) leave skin on and slice
1 Jalapeno Pepper (large) remove seeds and chop as fine as possible
1 Green Bell Pepper (large) remove seeds and chop coarsely
1 Red Bell Pepper (large) remove seeds and chop coarsely
1 Sweet Onion (small) chopped coarsely
1 Eggplant (large) remove skin and slice (half for bottom layer and half for middle layer)
4 Tomatoes (large) sliced thickly (about 5 -6 slices per tomato)(half for middle layer and half for top layer)
3/4 Jar of Artichoke Pesto Pasta Sauce (Safeway Select) or if you want a nice spicy "kick" use Arrabiata Pasta Sauce (it's a little more calories)
3/4 cup 3 Blended Cheese (shredded) located in deli area
3/4 cup Asiago Cheese (shredded) locate in deli area
3/4 Feta Cheese (Tomato & Herb flavored)
Save a 1/4 cup of above noted cheeses to sprinkle on the very top.

Layer the bottom of ungreased baking dish with eggplant, then place over the eggplant 1/2 of the tossed veggies, then shake the 2 spices over the veggies, then layer half of the pasta sauce, then layer half of the tomatoe slices, then layer 1/2 of all the cheeses, then shaking over the tomatoes the 2 spices. Repeat this for the next layer.
Bake in oven uncovered for 1 hour. Or until bubbling. Will have juices so cover with foil to drain most of the juice before serving. :bigsmile: :drinker: