ROASTED VEGETABLE LASAGNA

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Roasted Vegetable Lasagna image

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

3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1/2 teaspoon pepper
15 ounces fat-free cottage cheese or 15 ounces ricotta cheese
Pam cooking spray
2 red peppers, seeded, cut in 4
2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices
1 large egg
1/3 cup parmesan cheese
1 (26 ounce) jar chunky spaghetti sauce
1 eggplant, cut as above
1 (9 ounce) package lasagna noodles, no boil
1/2 lb mushroom, sliced 1/4-inch
8 ounces mozzarella cheese, shredded
1 teaspoon salt
12 basil leaves, chopped

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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