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Chef with red wine glass

ROASTED VEGETABLE LASAGNA 2Roast Vege Lasagna

Serves 6 to 8

Ingredients
• 1 medium eggplant, peeled and sliced 1/4-inch thick
• 1 medium onion, sliced 1/4-inch thick
• 1/4 cup peanut oil
• salt and pepper
• 2 cups meatless marinara sauce
• 2 matzos
• 10 slices (10 ounces) Cabot 50% Reduced Fat Cheddar Cheese
• 4 eggs
• 1/2 cup milk


Directions
1.
Preheat broiler. Spray a broiler pan with non-stick vegetable spray.

2. Arrange eggplant and onion on prepared broiler pan and brush generously with peanut oil. Sprinkle with salt and pepper.

3. Place under preheated broiler. Cook 2-3 minutes on each side until vegetables are beginning to brown and soften slightly.

4. Turn off broiler and set aside.

5. Preheat oven to 350°F.

6.Spread 1/2 cup marinara sauce over the bottom of a 9-inch square baking dish.

7.Top with a sheet of matzo and then with 5 slices of Cabot 50% Reduced Fat cheese. Layer the eggplant and onion on top and pour 1 cup of the marinara sauce over.

8.Top with remaining matzo, marinara sauce and cheese slices.

9.
In a small bowl, whisk the eggs with milk. Pour over ingredients in baking dish.

10.
Bake in preheated oven for 45 to 55 minutes or until lasagna is set in center. Cool for 10 minutes before cutting into portions with a sharp knife.

Nutrition Analysis
Calories 300 , Total Fat 18g , Saturated Fat 6g , Sodium 565mg , Carbohydrates 22g , Dietary Fiber 3g , Protein 16g , Calcium 290mg 

Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

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