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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

3 3 3 3 3 5
20
Recipe by
Taste of Home Taste of Home

Ingredients

  • 1 lb eggplant (sliced into 14 inch rounds)
  • 12 lb fresh mushrooms (cut into 14 inch slices)
  • 3 zucchini (cut lengthwise into 14 inch slices)
  • 2 red pepper (sweet, cut lenthwise into 6 pieces)
  • 3 tbsps olive oil
  • 1 clove minced garlic
  • 1 tsp salt
  • 12 tsp pepper
  • 15 ozs reduced fat ricotta cheese
  • 14 cup grated parmesan cheese
  • 14 cup egg substitute
  • 26 ozs spaghetti sauce (meatless)
  • 12 lasagna noodles
  • 2 cups part-skim mozzarella cheese (shredded)
  • 3 tbsps fresh basil (minced)
Prep Time
50 min
Total Time
1 hr 35 min
Servings
9 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 330 Calories from Fat 150
% Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 890mg 37%
Potassium 750mg 21%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 20%
Sugars 12g
Protein 18g
Vitamin A 25%
Vitamin C 70%
Calcium 40%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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