Roasted Vegetable Lasagna

Makes 8 servings

7 WW pts/ serving

1/2 lb lasagna noodles (about 12 noodles), cooked according to package directions and drained on paper towels until ready to use.

For the Vegetable Filling:

1 large eggplant, sliced into 1/4" rounds

1 large zucchini, sliced into 1/4" rounds

1 large summer squash, sliced into 1/4" rounds

1/2 red bell pepper, cut into 1" pieces

1 medium yellow onion, sliced into quarters

1 tsp sea salt

1 tsp fennel seed

1 tsp dried rosemary

1 tsp dried oregano

1/4 tsp black pepper

cooking spray

Preheat oven to 350 degrees. Combine all ingredients in a large baking dish, tossing to combine. Coat with cooking spray and stir again. Bake veggies for 45 minutes to an hour, stirring at least once, or until very tender. Set aside.

Note: This can be done ahead of time.

For the Tofu Cream Filling:

1 (12.3-oz) pkg firm tofu

2 Tbsp fresh parsley

1 Tbsp nutritional yeast

1 bulb roasted garlic (see recipe below), cloves removed from paper skins

1 tsp sea salt

1/2 tsp fennel seed

1/2 tsp dried oregano

1/8 tsp black pepper

Combine all ingredients in a food processor. Process until smooth. Set aside.

For Roasted Garlic:

1 bulb garlic

1 tsp olive oil

1/8 tsp sea salt

pinch black pepper

Preheat oven to 350 degrees. Cut top off garlic to expose cloves. Place garlic on a piece of aluminum foil, then place in a small ramekin (to avoid dripping). Pour olive oil over garlic, then sprinkle with salt and pepper. Bake for 45 minutes or until garlic very soft and fragrant.

(I do this when I roast the veggies. Takes the same amount of time).

For the Sauce:

1 (1 lb. 10-oz) jar spaghetti sauce (I like Ragu's No Sugar Added Light Tomato Basil)

1 (14-oz) can no-salt added diced tomatoes

1 tsp fennel seed

1 tsp dried oregano

1 tsp dried basil

To Assemble:

Preheat oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray. Place a small amount of sauce on the bottom of the pan, using the back of a spoon to get an even layer. Top with 3 noodles, then top with about 1/3 of the tofu cream, 1/2 the veggies, and 1/3 of the sauce. Repeat once. Top with remaining noodles, remaining tofu cream, and remaining sauce.

Bake for 45 minutes to an hour, or until bubbly and heated through.

Note: Can be made ahead and frozen. Just cover with plastic wrap and aluminum foil. Just to be safe, I like to write on the foil what the hell is in the dish and what date I made it on. This avoids mystery. If you like mysteries, by all means, throw caution to the wind.