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Recipes

Roasted Vegetable Lasagna

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INGREDIENTS

  • 1 small eggplant, cut in 1/2-inch dice
  • 2 medium yellow squash, cut in half lengthwise, cut into 1/2-inch slices
  • 2 medium zucchini, cut in half lengthwise, cut into 1/2-inch slices
  • 1 each: red and yellow or green bell pepper, cut into 1/2-inch slices
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
 

DIRECTIONS

  • 1

    Combine eggplant, yellow squash, zucchini and bell peppers in shallow roasting pan. Combine oil and garlic; stir into vegetables. Roast vegetables in preheated 425°F oven 30 minutes or until browned and tender, stirring after 15 minutes.

  • 2

    Spoon 1/2 cup pasta sauce over bottom of 13x9-inch baking dish. Layer 3 noodles over sauce. Layer half of vegetables over noodles; spoon half of Ricotta cheese over vegetables. Top with 1 cup pasta sauce and 1 cup shredded cheese. Repeat layering with remaining noodles, vegetables, Ricotta cheese and pasta sauce.

  • 3

    Cover with foil; bake in preheated 375°F oven 40 minutes. Uncover; sprinkle with remaining shredded cheese. Bake additional 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Roasted Vegetable Lasagna

SUMMARY

  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 487

Total Fat 29.4g

Saturated Fat 12.4g

Trans Fat 12.2g

Polyunsaturated Fat 3.0g

Cholesterol 58g

Sodium 932g

Carbohydrates 36g

Protein 24g

Dietary Fiber 5g

Vitamin A 138g

Vitamin C 67g

Calcium 502g

Iron 2g