Römertopf Low Fat Vegetarian Lasagna
- 1 ½ tbsp. olive oil
- 1 c. chopped onions
- 3 cloves minced garlic
- 1 14 ½ ounce can of whole un-drained unpeeled tomatoes
- ½ c. water
- ¼ c. tomato paste
- 1/3 c. chopped oil-marinated sun-dried tomatoes
- 1 ½ tsp. honey
- 1/8 tbsp. red pepper flakes
- 2 medium size eggplants
- 4 small zucchini
- 1 tbsp. olive oil
- 1 ½ c. shredded mozzarella cheese
In a 2 quart saucepan, heat the oil over medium heat. Add the onions and garlic. Cook, stirring until softened, about 2 minutes. Add the whole tomatoes, with liquid, and break them up with the back of a spoon. Stir in the water, tomato paste, sun-dried tomatoes, honey, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.
Cut unpeeled eggplants crosswise into 1/2 inch slices; cut zucchini lengthwise into 1/4 inch slices. Brush 3 shallow 10 by 15 inch baking pans with oil. Arrange vegetable slices in a single layer in pans and bake at 400 degrees F for 15 minutes. Then turn vegetables over and continue baking until tinged with brown. Note if you prefer a more liquidy lasagna, omit this step.
If you use mozzarella cheese and ricotta cheese, combine them together now.
Spread 1/2 c. of the sauce in a 9 by 13 inch baking pan. Top evenly with half each of the eggplant, zucchini, and cheese mixture. Spread with 1 cup more sauce. Repeat layers. Sprinkle with parmesan cheese. Bake in 400 degree F oven until heated through about 45 minutes. Let stand for about 10 minutes before serving.
For a variation to this vegetarian recipes, add your favorite vegetables with the sauce mixture. Or for more protein, add 10 ounces of firm tofu to the cheese mixture.
Read more on clay bakers from Romertopf and Schlemmertopf of Germany and Six Golden Rules for Using A Clay Baker.