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Roasted Vegetable Lasagna

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

Lasagna 002

Ingredients Edit

Directions Edit

  1. Coat two 15" x 10" x 1" baking pans with nonstick cooking spray.
  2. Place eggplant and mushrooms on a prepared pan.
  3. Place the zucchini and red pepper on the second pan.
  4. Combine the oil and garlic; brush over both sides of vegetables.
  5. Sprinkle with salt and pepper.
  6. Bake, uncovered, at 400°F for 15 minutes.
  7. Turn vegetables over.
  8. Bake 15 minutes longer.
  9. Remove eggplant and mushrooms.
  10. Bake zucchini and red pepper 5 – 10 minutes longer or until edges are browned.
  11. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.
  12. Spread about ¼ cup pasta sauce in a 13" x 9" x 2" baking dish coated with nonstick cooking spray.
  13. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and ⅔ cup mozzarella cheese.
  14. Sprinkle with half of basil.
  15. Repeat layers.
  16. Top with the remaining noodles and pasta sauce.
  17. Cover and bake at 350°F for 40 minutes.
  18. Uncover; sprinkle with remaining cheese.
  19. Bake 5 – 10 minutes longer or until edges are bubbly and cheese is melted.
  20. Let stand for 10 minutes before cutting.

Nutritional information Edit

Per serving (1 piece):

  • 361 calories | 15g fat (6 g saturated fat) | 31mg cholesterol | 820mg sodium | 40g carbohydrate | 5g fiber | 19g protein
  • Diabetic Exchanges: 2 lean meat | 2 starch | 2 vegetable | 1 fat

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