Roasted Vegetable Lasagna recipe (Main Dish)

Ingredients

Yield: 9 servings

1	lb	eggplant, sliced into 1/4 inch rounds
½	lb	medium fresh mushrooms, cut into 1/4 inch slices
3		small zucchini, cut lengthwise into 1/4-inch slices
2		sweet red pepper, cut lenthwise into 6 pieces each
3	tablespoons	olive oil
1		clove garlic, minced
1	teaspoon	salt
½	teaspoons	pepper
15	oz	reduced-fat ricotta cheese
¼	cups	grated Parmesan cheese
¼	cups	egg substitute
26	oz	meatless spaghetti sauce
12		no-boil lasagna noodles
2	cups	shredded part-skim mozzarella cheese
3	tablespoons	minced fresh basil

Posted by Irene on Oct 11, 2008

Instructions

Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a 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. Bake, uncovered, at 400 degrees F 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.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about ¼ cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick 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.

Cover and bake at 350 degrees F 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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/roasted-vegetable-lasagna/