Roasted Vegetable Lasagna Recipe

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 Crisco® Pure 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 (8 ounces) shredded part-skim mozzarella cheese
• 3 tablespoons minced fresh basil

Directions

• Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray. Place eggplant and mushrooms on one 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° 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 large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. baking dish coated with 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° 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. Yield: 9 servings.

Roasted Vegetable Lasagna published in Light & Tasty February/March 2005, p33