Roasted vegetable lasagna

Contributed By: Kay Davis


1/2 pound eggplant, sliced into 1/4 inch rounds
1/4 pound medium fresh mushrooms, cut into 1/4 inch slices
2 small zucchini, cut lengthwise into 1/4-inch slices
1 sweet red pepper, cut lenthwise into 6 pieces each
1 onion, sliced about ¼ inch thick
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 (15 ounce) jar meatless spaghetti sauce
6 no-boil lasagna noodles
2 cups mozzarella cheese
3 tablespoons minced fresh basil


1. Line a large cookie sheet with foil. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on a second pan. Combine the oil and garlic;
brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 450 degrees F for 20 minutes.
2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with 2 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.
3. Cover and bake at 350 degrees F 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.

Helpful Hints:

Kay’s note: You need not use the prescribed vegetables. Feel free to substitute ones that you like such as broccoli, spinach, carrots, etc.

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