Roasted Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 9.8 g
  • Cholesterol: 45.6 mg
  • Sodium: 507.6 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 25.5 g

View full nutritional breakdown of Roasted Vegetable Lasagna calories by ingredient
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Introduction

Inspired by http://fortheloveofcooking-recipes.blogspo
t.com/2009/07/roasted-vegetable-lasagn
a.html
Inspired by http://fortheloveofcooking-recipes.blogspo
t.com/2009/07/roasted-vegetable-lasagn
a.html

Number of Servings: 12

Ingredients

    Asparagus, fresh, 209 grams
    Carrots, raw, 142 grams
    Eggplant, fresh, 336 grams
    Bell peppers, 101 grams
    Mushrooms, fresh, 407 grams
    Onions, raw, 168 grams
    Broccoli, fresh, 91 grams
    Trader Joes Roasted Garlic Spaghetti Sauce, 3 cup
    96% lean ground beef, 16 oz
    dried garlic chips, 2 tbsp
    Low Fat Ricotta Cheese, 1.75 cup (15 oz container)
    All Whites, 0.67 cup
    Sargento Part skim mozzarella cheese shredded, 10 oz
    Parmesan Cheese, grated, 3 tbsp, divided
    Parsley, dried, 1 tbsp
    Pepper, black, 1 tsp
    Ronzoni Healthy Harvest Whole Wheat Blend Lasagna, 10 oz (12 noodles)

Directions

Cut asparagus, carrots, eggplant, bell peppers, mushrooms, onions, and broccoli into bite size chunks. Place on a shallow baking sheet in a single layer. Use 2 baking sheets if needed. Spray with PAM. Roast veggies in a preheated 450* oven for 20-30 minutes until tender. Set aside.

Brown ground beef in a large, deep skillet constantly stirring so you get very small chunks. Add 2 tbsp dried garlic, 1 jar of marinara sauce, and 1 cup of water. Stir together and simmer until garlic is tender.

Mix together ricotta cheese, egg whites, 1 tbsp parmesan cheese, parsley and black pepper. Set aside.

In a 9x13 baking dish, spread a small amount of marinara sauce all over the bottom. The top with 4 lasagna noodles, half the ricotta mixture and half of the roasted veggies, spreading each mixture over the noodles evenly. Then top with 4 more lasagna noodles, a small amount of sauce, the other half of the roasted veggies and the other half of the ricotta mixture. Top with the final 4 lasagna noodles, the remainder of the marinara. Sprinkle mozzarella evenly over the top. Dust with the remaining 2 tbsp of parmesan cheese. Cover with foil and cook for 30-45 minutes or until noodles are tender and and sides are bubbly. Take off the foil and cook an additional 5-15 minutes until the cheese is melty and browned. Take out of the oven and let stand about 10 minutes. Cut into 12 equal portions and serve with a crisp green salad.

Number of Servings: 12

Recipe submitted by SparkPeople user WNDERGIRLMELD.

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