Roasted Vegetable Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Large eggplant, sliced into 1/4 inch rounds
1/2 lb medium mushrooms, sliced
3 small zucchini, sliced lengthwise into 1/4 inch slices
2 sweet red peppers, cut into 6 pieces each - or you can use onions or whatever other veggie you like.
3 tablespoon olive oil
1 clove garlic, minced
1- 15 oz container Ricotta cheese (drained)
1/2 teaspoon pepper
1/4 cup Parmesan cheese, grated
1 egg
1 teaspoon sea salt
1 Jar Pasta Sauce (26 oz)
2 cup Mozzarella cheese, grated
3 tablespoon basil, minced
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Directions: |
Directions:Spread eggplant and mushrooms onto a baking pan. Place 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 400 degrees for 15 minutes. Turn vegetables over and cook 15 minutes more. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes until edges are browned. In a bowl, combine the ricotta cheese, Parmesan cheese, and egg. Spread about 1/2 c pasta sauce in 9x13x2 inch glass baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 cup of the mozzarella cheese. Sprinkle with basil, and repeat the layers. Top with remaining pasta sauce. Cover and bake at 350 degrees 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. |
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Personal
Notes: |
Personal
Notes: Makes great leftovers!
This recipe is borrowed from the Maximized Living program. It takes some preparation, but is good for low carb diets, and full of good nutrition!
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