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Roasted Vegetable Lasagna

SUBMITTED BY: Virginia Anthony

"'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'"

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PREP TIME	50 Min
COOK TIME	45 Min
READY IN	1 Hr 35 Min

SERVINGS

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Servings
USMETRIC

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 lenthwise into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon 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 tablespoons minced fresh basil

DIRECTIONS

Coat two 15-in. x 10-in. x 1-in. 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 F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of 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 F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

FOOTNOTE

Nutritional Analysis: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.

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REVIEWS

Reviewed on Nov. 12, 2006 by wuzzawozza

Excellent! The vegetables go together very well. A couple of tips: be sure to cut the... MORE

Reviewed on Feb. 9, 2009 by Cupcake

Made a few adjustments and this lasagna turned out quite well: 1. added 3 more cloves of... MORE

Reviewed on Jun. 20, 2008 by LAURASC

It was unanimous...the whole family loved this recipe. I've made veggie lasagna in the past... MORE

Reviewed on Dec. 28, 2007 by Mel

This recipe was awesome. I'm terrible at making lasagna, and this was the first one I made... MORE

Reviewed on Jan. 31, 2007 by Leigh Leigh

It was really great. Just one note, I would toss the chopped vegetables with oil and garlic... MORE

Reviewed on Aug. 6, 2007 by BGCOOK

My family prefers meat lasagna but we were going on a trip with some vegetarians so I made two... MORE

Reviewed on Mar. 7, 2008 by kristenainsworth

My husband and I made this for Valentine's Day and we loved it so much! It is a light,... MORE

Reviewed on Oct. 28, 2007 by cookingtherapy

Thank you so much for sharing this recipe! I served it for a very important occasion and... MORE

Reviewed on Nov. 16, 2006 by Gigi

Excellent - Nothing like roasted vegetables! Added a few more garlic cloves but otherwise... MORE

Reviewed on Apr. 16, 2007 by ckkimmey

Worth every minute of preparation! Everyone at our dinner party gave this lasagna rave... MORE

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