ROASTED VEGETABLE LASAGNA
The one on the left in the pictures has 1 pound of ground beef in it; the one on the right is the vegetable one.
Provided by Dancer
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- In cup mix the oil and garlic.
- with cooking spray, spray 2 large baking sheets.
- Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
- Reduce oven to 375°F.
- In medium bowl, mix the ricotta, egg and parmesan.
- Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
- Top with 1/2 of cheese mixture, and spread to partially cover noodles.
- Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
- Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
- Cover with 4 noodles, remaining sauce, and mozzarella.
- Bake 50 minutes or until cheese melts and lasagna is heated through.
- Let sit 30 minutes.
Nutrition Facts : Calories 396.7, Fat 15.7, SaturatedFat 6, Cholesterol 54.1, Sodium 930.7, Carbohydrate 43, Fiber 5.8, Sugar 11, Protein 21.7
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