Roasted Vegetable Lasagna |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The one on the left in the pictures has 1 pound of ground beef in it; the one on the right is the vegetable one. Ingredients:
3 tablespoons extra virgin olive oil |
1 garlic clove, crushed |
1/2 teaspoon pepper |
15 ounces fat-free cottage cheese or 15 ounces ricotta cheese |
pam cooking spray |
2 red peppers, seeded, cut in 4 |
2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices |
1 large egg |
1/3 cup parmesan cheese |
1 (26 ounce) jar chunky spaghetti sauce |
1 eggplant, cut as above |
1 (9 ounce) package lasagna noodles, no boil |
1/2 lb mushroom, sliced 1/4-inch |
8 ounces mozzarella cheese, shredded |
1 teaspoon salt |
12 basil leaves, chopped |
Directions:
1. Preheat oven to 400°F.
2. In cup mix the oil and garlic.
3. with cooking spray, spray 2 large baking sheets.
4. Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
5. Reduce oven to 375°F.
6. In medium bowl, mix the ricotta, egg and parmesan.
7. Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
8. Top with 1/2 of cheese mixture, and spread to partially cover noodles.
9. Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
10. Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
11. Cover with 4 noodles, remaining sauce, and mozzarella.
12. Bake 50 minutes or until cheese melts and lasagna is heated through.
13. Let sit 30 minutes.
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