Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 6 servings (serving size: 1/6 of lasagna)
Ingredients: 1 ½ cups part-skim ricotta cheese; 3 tablespoons finely grated Parmesan cheese; 2 large egg whites; 2 garlic cloves, minced; ½ cup chopped fresh basil; 3 cups jarred marinara sauce; 7 (6 3/4- x 3 1/2-inch) no-boil lasagna noodles (use 1 noodle to fill in gaps); 3 cups leftover roasted vegetables; ½ cup coarsely grated part-skim mozzarella cheese

1 Rating
1 Review

By Lori Powell

Recipe by Health January 2010

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Credit: Kate Sears

Recipe Summary test

prep:

15 mins

cook:

40 mins

stand:

15 mins

total:

1 hr 10 mins

Yield:

Makes 6 servings (serving size: 1/6 of lasagna)

Nutrition Info

Ingredients

1 ½ cups part-skim ricotta cheese
3 tablespoons finely grated Parmesan cheese
2 large egg whites
2 garlic cloves, minced
½ cup chopped fresh basil
3 cups jarred marinara sauce
7 (6 3/4- x 3 1/2-inch) no-boil lasagna noodles (use 1 noodle to fill in gaps)
3 cups leftover roasted vegetables
½ cup coarsely grated part-skim mozzarella cheese

Directions

Step 1
Preheat oven to 375°. Stir together first 5 ingredients (through basil).

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Step 2
Spoon 1 cup marinara sauce into bottom of an 8-inch-square glass or ceramic baking dish. Top with 2 noodles. Spread 3/4 cup cheese mixture over sauce to cover evenly. Arrange 1 1/2 cups roasted vegetables in 1 layer. Spoon 3/4 cup sauce over vegetables, top with 2 noodles, remaining 3/4 cup cheese mixture, 1 1/2 cups vegetables, 2 noodles, and remaining 1 1/4 cups sauce. Cover with foil, and bake for 20 minutes.
Step 3
Remove foil, and sprinkle top with mozzarella. Bake in middle of oven for 20 minutes more or until cheese is melted, sauce is bubbling, and noodles are tender.
Step 4
Let cool for at least 15 minutes before cutting into pieces; serve.

Nutrition Facts

Per Serving:

391 calories; fat 12g; saturated fat 6g; mono fat 2g; poly fat 2g; protein 20g; carbohydrates 52g; fiber 8g; cholesterol 28mg; iron 4mg; sodium 727mg; calcium 379mg.

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Dougboy

04/26/2018

I would very much recommend this lasagna recipe. I sliced up some zucchini, carrots, and mushrooms, tossed them in oil, salt, and pepper, and then roasted for 15 minutes. They were a great addition. A couple modifications I made were using the entire egg instead of just the whites, and I seasoned the ricotta mixture. It came out with good texture and lots of flavor. Will make again.

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Roasted Vegetable Lasagna

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Roasted Vegetable Lasagna

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Roasted Vegetable Lasagna

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Roasted Vegetable Lasagna