Roasted Vegetable Lasagna Recipe
Servings: 8
Ingredients
- 3 Tbsp. Extra virgin olive oil, extra virgin
- 1 cl Garlic, crushed
- 1/2 tsp Pepper
- 15 ounce Cheese, skim cottage or possibly
- 1 x Pam, spray
- 2 x Red peppers, seeded,cut in 4
- 2 x Zucchini, med. trimmed, cut
- Â Â Lengthwise 1/4 in. slices
- Â Â Ricotta
- 1 lrg Egg
- 1/3 c. Cheese, Parmesan
- 1 x Speghetti sauce 26 ounce chunky
- 1 x Eggplant cut as above
- 1 pkt Lasagna noodles no boil
- 1/2 lb Mushrooms, sliced 1/4 inch
- 8 ounce Cheese, mozzarella,shredded
- 1 tsp Salt
- 12 x Basil leaves,minced
Directions
- Preheat oven to 400. In c. mix the oil and garlic. with cooking spray, spray 2 large baking sheets. brush vegetables on both sides with oil mixt ure, sprinkle with salt and pepper, bake 25 to 40 min till lightly browned.turning vegetables when browned and tender. reduce oven to 375. In medium bowl, mix the ricotta, egg and parmesan. Spread half the speghetti sauce over bottom of 13 by 9 inch pan, on top, arrange 4 noodles, slightly overlapping. Top with 1/2 of cheese mix, and spread to partially cover noodles. top with half the veggies, arrange in a single layer, sprinkle with half the mozzerella and basil. Cover first layer with 4 noodles, top with riemaining ricotta mix, vegetables, and basil. cover with 4 noodles, remaining sauce, and mozzarella. bake 50 min or possibly unitl cheese melts and lasagna is heated t hrough. let sit 30 min.. serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 8 servings | |
| Calories 472 | |
| Calories from Fat 322 | 68% |
| Total Fat 36.57g | 46% |
| Saturated Fat 20.33g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 865mg | 36% |
| Potassium 579mg | 17% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.9g | 3% |
| Protein 26.77g | 43% |
