Roasted Vege Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 389.9
  • Total Fat: 14.8 g
  • Cholesterol: 56.7 mg
  • Sodium: 692.2 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 24.4 g

View full nutritional breakdown of Roasted Vege Lasagna calories by ingredient
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Number of Servings: 12

Ingredients

    Cut squashes, eggplant, onion, and mushrooms into bite size pieces. Shred garlic into 1 tablespoon of olive oil. Coat the cut vegetables and roast in the oven on parchment paper (for easy clean up) at about 400 until browned and fragrant. Meanwhile, boil lasagna noodles and let drain. Layer 1 c. of spaghetti sauce in a 9x13 pan, add half the vegetables and one layer of noodles. In a bowl, stir together cheeses, egg, and yogurt and layer over the noodles. Cover the cheese mixture with another layer of noodles. Layer spinach, 1 c. sauce and the rest of the vegetables. Layer the last of the noodles, the remaining sauce.

Directions

Cover tightly with foil. Bake 40 minutes at 400, uncover and bake another 10. Add a bit more cheese if desired. Let rest for 15 minutes.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MADMUD.

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