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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.0
  • Total Fat: 2.8 g
  • Cholesterol: 2.4 mg
  • Sodium: 140.1 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted vegetable lasagna calories by ingredient
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Roasted vegetable lasagna

Submitted by: PRUHUT


Number of Servings: 8

Ingredients

    9 lasagna noodles
    1/2 red pepper
    1/2 green pepper
    1/2 yellow pepper
    1 small package of Baby Bella mushrooms
    3 cloves of garlic
    1/2 cup of green beans ( lightly cooked)
    1 tsp of crushed rep pepper
    1 cup of chopped summer squash
    1/4 cup of corn
    3 tbsp of green onion (shallots)
    soy mozzarella cheese shreds
    hard Parmesan cheese
    1 jar of Gia Russa Hot Sicilian pasta sauce
    non-stick spray


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Directions

cook 9 lasagna noodles in boiling water until el dente.
slice 1/2 red pepper, 1/2 green pepper & 1/2 yellow peppers into slices and place on a cookie sheet that has been sprayed with a non-stick spray. I prefer the Smart Balance Omega brand. Wash and pat dry one small 8oz package of Baby Bella mushrooms. Place on the tray with the peppers. Also to the tray add 1 cup chopped summer squash, 1/4 cup of corn, 3 garlic cloves, 1/2 cup green beans( cooked crisp)and 1 tsp of crushed red pepper. Lightly spray the veggies with the non-stick spray and roast at 350 for 30 min. Turning occasionally. Start to layer a glass lasagna pan with 3 noodles. Place some of the veggies on the noodles and pour 1/3 of the jar of sauce on top. Add some of the soy mozzarella shreds and grate some hard Parmesan on. Continue 2 more levels and top with the chopped scallions and finish with the rest of the cheese. bake at 350 for 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user PRUHUT.






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