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This summer’s color packed vegetables are an inspiration for us healthy cooks. We wander farmers’ markets inhaling the fragrance of fresh herbs, while we conjure up images of how we plan to grill, stir fry, sauté or toss God’s bounty into a tasty meal.
Summer Vegetables
Seattle isn’t experiencing the soaring temperatures that many parts of the country are enduring, so I decided I would roast my garden bounty and turn it into an easy vegetable lasagna.
Roasted Vegetable Lasagna
And I’d speed up the process and use tortillas for my noodles, layering them with my savory roasted veggies and a puree of garlicky white beans for a little boost of protein.
Naturally, I had to have a layer of mozzarella cheese. After all, what would a lasagna recipe be without cheese!
Happy, healthy cooking!
| Tortilla Land Roasted Vegetable Lasagna |
- 4 large Roma tomatoes, quartered
- 1 medium zucchini, halved and cut into 1/4″ slices
- 1 medium yellow squash, halved and cut into 1/4″ slices
- 1 medium onion, thickly sliced
- 4 cloves garlic, minced
- 1 teaspoon agave syrup or honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon rosemary, minced
- 1 can Great Northern beans, rinsed and drained
- 1 clove garlic, finely minced
- 1 pinch red pepper
- ⅛ cup water
- 1 ½ cups low fat mozzarella cheese, shredded
- ½ cup parmesan cheese , shredded
- 4 large flour tortillas
- Preheat the oven to 350 degrees and spread parchment paper over a large cookie sheet, or use two cookie sheets if necessary.
- Toss tomatoes, zucchini, yellow squash and onions with garlic (reserving one clove for beans), honey, balsamic vinegar and rosemary. Spread out on the cookie sheet and roast for 20 – 30 minutes until vegetables start to brown and are tender.
- Combine beans, remaining garlic clove, red pepper and water in a food processor or blender and blend until smooth.
- Heat a non-stick skillet over medium heat and cook 4 Tortilla Land tortillas according to package directions and set aside.
- Lightly spray an 8 x 8 baking dish with olive oil cooking spray and place a tortilla into the dish. Top the tortilla with a layer of 1/4 of the beans, a layer of 1/4 of the vegetables, 1/4 of the cheeses. Repeat with remaining tortillas, vegetables and cheese.
- Bake in the oven for 20 – 30 minutes to melt the cheese.
Calories: 450
Weight Watchers PointsPlus 11
Total Fat: 12.35g
Cholesterol: 29mg
Sodium: 916mg
Total Carbs: 54.36g
Dietary Fiber: 5.95g
Sugars: 8.25g
Protein: 26.32g
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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{ 20 comments… read them below or add one }
Oh my goodness! Looks so fabulously decadent!
Bree recently posted…Keeping a Food Journal
Nice idea of roasting veggies for the tortillas…much tastier
Hope you are having a great week Kristi!
This is GREAT idea! I usually have leftover tortilla and I don’t want to make the same thing next day. This lasagna idea is fantastic and I’m going to make it next time. Roasted veggies are my favorite too. Thanks so much for sharing this recipe! Yay!
Nami | Just One Cookbook recently posted…Omurice | Japanese Omelette Rice | オムライス
I always think of tortillas as being a wrap for Mexican dishes, but they are so versatile, aren’t they? They worked perfectly for this Italian dish.
One of my favorite parts of summer are all the great veggies. The lasagne sounds wonderful!
Thanks Andrea! I hope your week is going well.
Boy does this sound good with all the roasted veggies! And the tortillas are an excellent shortcut
Liz recently posted…Potato and Green Bean Salad with Dijon Vinaigrette~
I can’t say it enough – I just love Tortilla Land’s tortillas. I only wish they would make a corn version. They sell them at Costco now. Yay!
Nice dish! With the tortillas it would have been easy to take this dish into Tex-Mex land (really making it enchiladas), but I like how you’ve kept this Italian. Roast veggies are great, and this dish really showcases their flavor. Good stuff – thanks.
kitchenriffs recently posted…The Singapore Sling
It was fun to do something different than the typical Tex-Mex. I’m not sure you could really call it a lasagna though.
What a great idea to use tortilla instead of lasagna sheets!
Roxana | Roxana’s Home Baking recently posted…Snack bars
Thanks Roxana – I love roasted veggies in almost any form, don’t you?
I love roasted vegetables and I cannot get enough of them in summer so I was more than delighted to see my favorite summer fare featured in this wonderful recipe of yours! What an ingenious idea to stack those veggies between layers of Tortillas. This recipe of yours looks very tempting!
Andrea recently posted…Herzlichen Glückwunsch zum 100. Geburtstag, Julia! Happy 100th Birthday, Julia!
I’m with you when it comes to roasted vegetables. There’s such an infinite variety of things you can do with them.
OOh, that looks delicious, and so much healthier and more colorful than regular lasagna!
Cucina49 recently posted…Goodbye Is the Hardest Part
Fun to make too.
My cousin gave me her recipe for vegetable lasagna and it is very similar to this. We tried it once and loved it. I think I need to dust it off and make it again soon. This sounds great today!
It’s a good alternative for a meatless meal.
What a great way to add in additional fiber in the form of white beans! All those veggies must have made this tasty absolutely divine.
Food Jaunts recently posted…Jamaican Red Bean Stew (Slow Cooker)
You read my mind. I wanted something creamy, but nutritious.