Recipe

Roasted Vegetable Lasagna Recipe

	Herquiltness / All my dishes 1 year, 8 months ago Can use many different herbs. It's good to roast the veggies a day ahead to save prep time, and it's fine to use cooked whole grain pasta. Prep:90120m Cook:50m Servings:9	Herquiltnes
	savory timerich worththeeffort

Does this look good? Yeah! / Nope

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misslizzi

greekgirrr

Ingredients

1 eggplant (1 lb.), peeled and cut into 1/4-inch slices

1/2 lb. fresh mushroom, cut into 1/4-inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

2 sweet red pepper, cut lengthwise into 6 pieces

3 Tblsp. olive oil

1 garlic clove, minced

1 tsp. salt

1/2 tsp. pepper

1 carton (15 oz.) reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup egg substitute (or 2 whole eggs)

1 jar (26 oz.) chunky meatless pasta sauce

12 no-cook lasagna noodles

2 cups (8 oz.)shredded part-skim mozzarella cheese

3 Tblsp. minced fresh basil

Directions

Coat two 15x10x1 baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of the vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese, and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9x2 baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of the ricotta cheese mixture, half of the vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Yield: 9 servings. (I served 8 people, and we had over 1/3 of this recipe left! These must be 9 HUGE servings!)

1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholestrerol, 820 mg sodium, 40 g. carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.

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Comments

misslizzi 1 year, 8 months ago said:
This sounds and "looks" really delicious. I have a recipe from Cooking Light for Grilled Veg Lasagne, but I don't have an outdoor grill and I dislike grilling indoors because of the smoke. Your recipe is definitely a better alternative.

I especially like the idea of brushing olive oil AND garlic over the vegetables, though my plan is to increase the quantity of garlic by 500%. "You can never have too much garlic," I always say!

I look forward to making your lasagna soon!

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