Roasted Vegetable Lasagna

By á-830

Ingredients

• 1 pound eggplant, sliced into 1/4 inch rounds
• 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 each.
• 3 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1 (15 ounce) container reduced fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup egg substitute
• 1 (26 ounce) jar meatless spaghetti sauce
• 12 no boil lasagna noodles
• 2 cups shredded part skim mozzarella cheese
• 3 tbsp minced fresh basil

Details

Servings 9

Preparation

Step 1

1. Coat two 15x10x1inch 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 for 15 minutes. Turn vegetables over. Bake 15 minutes more. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9x2 inch baking dish coated with nonstick cooking spray. Layer with four lasagna noodles, half 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 for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer.