ROASTED VEGETABLE LASAGNE
- Number of Servings: 14
Ingredients
RED BELL PEPPER DICED 200CARROTS 200ZUCCHINI 50EGGPLANT 350ONION CHOPPED 200OIL 40BASIL 5FRESH ROSEMARY 3FRESH THYME 3PEPPER POWDER 3CLOVE GARLIC 5MUSHROOMS 50SPINACH 500LASAGNE 500WATER 500PROCESSED CHEESE 50TOMATO SAUCE 300
PREHEAT OVEN TO 400 DEGREES F.
TOSS THE PEPPERS, CARROT, ZUCHHINI, EGGPLANT, & ONION IN THE OIL & SEASONING.
SPREAD ON BAKING SHEET & PUT FOILED WRAPPED GARLIC IN THE CORNER OF THE PAN.
BAKE FOR 30 MIN UTES & THEN STIR. BAKE 15 MINUTES MORE.
REMOVE & TRANSFER TO A LARGE BOWL. SQUEEZE BAKED GARLIC INTO THE VEGETABLES & STIR WELL.
THE SPINACH LAYER.
POUR THE OIL INTO A LARGE FRYING PAN OR WOK ON MEDIUM HEAT & FRY THE MUSHROOMS UNTL THEY START TO BROWN.
ADD THE SPINACH & SEASONING & COOK UNTIL SPINACH WILTS.
ADD A TBLSP OF WATER IF NEEDED TO HELP STEAM THE SPINACH DOWN.
TRANSFER TO A SIEVE TO A DRAIN EXCESS MOISTURE.
SPOON A LITTLE SAUCE INTO BAKING DISH. LAY FIRST THREE NOODLES DOWN.
COVER WITH 1/3 SAUCE, MUSHROOMS & THE SPINACH, ADD A SPRINKLE OF CHEESE.
COVER WITH THREE MORE NOODLES, 1/3 SAUCE, THE ROSATED VEGETABLES & ANOTHER SPRINKLE OF CHEESE.
COVER WITH LAST 3 NOODLES, THE REMAINING SAUCE & CHEESE.
BAKE AT 400 FOR 30 MINUTES.
REMOVE FROM OVEN & LET REST FOR 15 MINUTES BEFORE SERVING.
Number of Servings: 14
Recipe submitted by SparkPeople user WORLDFOOD.
TOSS THE PEPPERS, CARROT, ZUCHHINI, EGGPLANT, & ONION IN THE OIL & SEASONING.
SPREAD ON BAKING SHEET & PUT FOILED WRAPPED GARLIC IN THE CORNER OF THE PAN.
BAKE FOR 30 MIN UTES & THEN STIR. BAKE 15 MINUTES MORE.
REMOVE & TRANSFER TO A LARGE BOWL. SQUEEZE BAKED GARLIC INTO THE VEGETABLES & STIR WELL.
THE SPINACH LAYER.
POUR THE OIL INTO A LARGE FRYING PAN OR WOK ON MEDIUM HEAT & FRY THE MUSHROOMS UNTL THEY START TO BROWN.
ADD THE SPINACH & SEASONING & COOK UNTIL SPINACH WILTS.
ADD A TBLSP OF WATER IF NEEDED TO HELP STEAM THE SPINACH DOWN.
TRANSFER TO A SIEVE TO A DRAIN EXCESS MOISTURE.
SPOON A LITTLE SAUCE INTO BAKING DISH. LAY FIRST THREE NOODLES DOWN.
COVER WITH 1/3 SAUCE, MUSHROOMS & THE SPINACH, ADD A SPRINKLE OF CHEESE.
COVER WITH THREE MORE NOODLES, 1/3 SAUCE, THE ROSATED VEGETABLES & ANOTHER SPRINKLE OF CHEESE.
COVER WITH LAST 3 NOODLES, THE REMAINING SAUCE & CHEESE.
BAKE AT 400 FOR 30 MINUTES.
REMOVE FROM OVEN & LET REST FOR 15 MINUTES BEFORE SERVING.
Number of Servings: 14
Recipe submitted by SparkPeople user WORLDFOOD.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 12.5 g
- Cholesterol: 30.9 mg
- Sodium: 721.9 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.2 g
- Protein: 15.3 g
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