Roasted Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 182.6
  • Total Fat: 5.0 g
  • Cholesterol: 31.6 mg
  • Sodium: 289.7 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 9.9 g

View full nutritional breakdown of Roasted Veggie Lasagna calories by ingredient
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Roasted veggie recipe that uses cauliflower instead of ricotta cheese Roasted veggie recipe that uses cauliflower instead of ricotta cheese
Number of Servings: 9


    See above


Canned red pasta sauce would probably work great. I ended up with a slightly dry lasagna, which meant the no-boil noodles had a soft but underdone texture. Would recommend additional sauce or boiling noodles.
Also, I dreamed this up and am guessing on some of the amounts. (Sorry!)
But I _loved_ this recipe, it's my best roasted veggie lasagna yet, and I've tried several.


Slice carrots and chop onion. Drain tomatoes (reserve liqued) and roast in 400 degree oven about 20 minutes (started to cook the carrots and carmelize the tomatoes but not mushy).
Meanwhile, steam cauliflower. Mash with parmesan cheese and herbs to taste (I used oregano, didn't have basil). Add raw egg.
Simmer reserved tomato sauce with herbs of choice until it tastes yummy (I had no-salt canned tomatoes, so I added salt, garlic powder, oregano and parsley).
I (foolishly) used no-boil noodles. I ended up with a rather dry lasagna, so I won't do that again.
Layer sauce, noodles, roasted veggies and cauliflower mixture in 9-inch square pan. Top with cauliflower mixture and mozzarella cheese, bake at 350 about 40 minutes, til it's bubbly and looks good.

Serving Size: makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user MCJONES74A.

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