ROASTED VEGETABLE LASAGNE
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of ROASTED VEGETABLE LASAGNE calories by ingredient
Number of Servings: 14
Ingredients
-
RED BELL PEPPER DICED 200
CARROTS 200
ZUCCHINI 50
EGGPLANT 350
ONION CHOPPED 200
OIL 40
BASIL 5
FRESH ROSEMARY 3
FRESH THYME 3
PEPPER POWDER 3
CLOVE GARLIC 5
MUSHROOMS 50
SPINACH 500
LASAGNE 500
WATER 500
PROCESSED CHEESE 50
TOMATO SAUCE 300
Directions
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.