Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 large eggplant sliced into 1/4 inch rounds; 1/2 pound sliced fresh mushrooms; 3 small zucchini sliced lengthwise into 1/4 inch slices; 2 sweet red bell peppers cut into 6 inch slices; 3 tbsps olive oil; 1 clove garlic minced; 1 (15) oz container ricotta cheese drained; 1/2 tsp black pepper; 1/4 cup fresh grated parmesan cheese; 1 egg; 1 tsp sea salt; 1 (26 oz) jar pasta sauce; 2 cups grated mozzarella cheese; 3 tbsps minced Basil

Minutes to Prepare: 20
Minutes to Cook: 90

Number of Servings: 6

Ingredients

1 large eggplant, sliced into 1/4 inch rounds1/2 pound sliced fresh mushrooms3 small zucchini, sliced lengthwise into 1/4 inch slices2 sweet red bell peppers, cut into 6 inch slices3 tbsps olive oil1 clove garlic, minced1 (15) oz container ricotta cheese, drained1/2 tsp black pepper1/4 cup fresh grated parmesan cheese1 egg1 tsp sea salt1 (26 oz) jar pasta sauce2 cups grated mozzarella cheese3 tbsps minced Basil

Directions

Spread eggplant and mushrooms onto a baking pan. Place zucchini, red peppers and onion on a second pan. Combine oil and garlic; brush over both sides of eggplant and mushrooms. Sprinkle with salt and pepper and bake uncovered at 400 degrees for 15 minutes. Turn vegetables over and bake for another 15 minutes. Bake zuchinni, red peppers and onions for 5-10 minutes until edges are browned. In a bowl, combine ricotta cheese, parmesan cheese and egg.

Spread 1/2 cup pasta sauce in a 9X13 inch glass baking dish. Layer with half the ricotta cheese mixture, 1/2 of the vegetables, 1/3 of the pasta sauce, 2/3 cup mozzarella cheese, sprinkle with basil. Repeat layers, ending with pasta sauce.

Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand 10 minutes before serving.

Top with remaining past sauce.

Serving Size: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EDAUGHT.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 402.8
Total Fat: 26.8 g
Cholesterol: 76.6 mg
Sodium: 865.6 mg
Total Carbs: 22.8 g
Dietary Fiber: 6.0 g
Protein: 22.7 g

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