Roasted Vegetable Lasagna |
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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 9 |
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This recipe is a favorite of my vegetarian friends, writes Virginia Anthony of Jacksonville, Florida. I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables. Virginia C. Anthony, Jacksonville, Florida Ingredients:
1 medium eggplant. peeled and cut into 1/4-inch slices |
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices |
3 small zucchini, cut lengthwise into 1/4-inch slices |
2 sweet red pepper, cut lengthwise into 6 pieces |
3 tablespoons olive oil |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 carton (15 ounces) reduced-fat ricotta cheese |
1/4 cup grated parmesan cheese |
1/4 cup egg substitute |
1 jar (26 ounces) chunky meatless spaghetti sauce |
12 no-cook lasagna noodles |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
3 tablespoons minced fresh basil |
Directions:
1. Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper.
2. Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
3. In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
4. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Yield: 9 servings.
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