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Roasted Vegetable Lasagna Recipe
Roasted Vegetable Lasagna Recipe photo by Taste of Home

Roasted Vegetable Lasagna Recipe

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"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
TOTAL TIME: Prep: 50 min. Bake: 45 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 50 min. Bake: 45 min. + standing
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Roasted Vegetable Lasagna in Light & Tasty February/March 2005, p33

Nutritional Facts

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Roasted Vegetable Lasagna

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Sep. 30, 2013

I have been using this recipe for the past year and love it. I use just a few more vegetables because they get so small after roasting them. I also like to make sure the top has a lot of cheese and to get it brown and bubbly. Very good recipe.

MY REVIEW
Reviewed Oct. 2, 2011

I loved this recipe! Eggplant was replaced

with parboiled carrots, cut lengthwise into

1/4" slices. Next time I will increase the

vegetables & sauce. Yummy!

MY REVIEW
Reviewed Feb. 1, 2010

This was so delicious. Even if you don't like eggplant, you will love this recipe. I used a real egg. I was skeptical about the no-cook lasagna noodles, but they worked. I think it's because there is so much liquid in the veggies, and the noodles just soak it up, so the whole dish is alive with flavor. I also like using the Italian shredded four-cheese blend when I make anything that calls for mozzarella. I like a rich, pungent cheese flavor. And, there are no substitutes for fresh basil in a recipe like this one. :)

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