Roasted Vegetable Lasagna

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

This is a recipe out of Maximized Living Nutrition Plans, written by Dr. B.J. Hardick and Kimberly Roberto.

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.