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
Reviews
This is by far the only veggie lasagna recipe I make now. It is a big hit with vegetarians and non-vegetarians alike. Roasting the veggies adds such a depth of flavor and the combination of the veggies is what makes this recipe such a big hit! I wouldn't change anything about the original.
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.
I loved this recipe! Eggplant was replacedwith parboiled carrots, cut lengthwise into1/4" slices. Next time I will increase thevegetables & sauce. Yummy!
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. :)