How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    misslizzi ate it and 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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