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photo Roasted Vegetable Lasagna Recipe | Say Mmm

Roasted Vegetable Lasagna

'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.'
9 Servings - 1 hr 35 min - allrecipes.com
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Servings:9  | Calories:414 | Total Fat:19g  | Chol:42mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 9g
45 %
Total Carb 42g
14 %
Fiber 8g
32 %
Sugars 12g
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Cholesterol 42mg
14 %
Sodium 718mg
30 %
Protein 20g
40 %
Calories:
39% Others combined
22% No-boil lasagna noodles
19% Reduced-fat ricotta cheese
17% Jar meatless spaghetti sauce
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on allrecipes.com
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