| This recipe is liked by 0 person(s). |
Roasted Vegetable Lasagna
Nb persons: 9
Yield:
Preparation time: 50 min
Total time: 1:35
Source:
| 1 pound | eggplant, sliced into 1/4 inch rounds |
| 1/2 pound | medium fresh mushrooms, cut into 1/4 inch slices |
| 3 small | zucchini, cut lengthwise into 1/4-inch slices |
| 2 | sweet red pepper, cut lenthwise into 6 pieces each |
| 3 tablespoons | olive oil |
| 1 clove | garlic, minced |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 15 ounce | reduced-fat ricotta cheese |
| 1/4 cup | grated Parmesan cheese |
| 1/4 cup | egg substitute |
| 26 ounce | meatless spaghetti sauce |
| 12 | lasagna noodles |
| 2 cups | shredded part-skim mozzarella cheese |
| 3 tablespoons | minced fresh basil |
Coat two 15-in. x 10-in. x 1-in. 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 vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of 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 350 degrees F 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe