Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: European, Italian, Mediterranean
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 shredded part-skim mozzarella cheese; 3 tablespoons minced fresh basil

Instructions

Prep:50minCook:45min

"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

Updated at: Thu, 14 Mar 2024 19:32:35 GMT