Roasted Vegetable Lasagne

RECIPESPLUS
11Ingredients
65Minutes
420Calories

Ingredients

US|METRIC
  • 2 zucchini (sliced lengthways)
  • 1 green pepper (red, 1 yellow and 1, seeded, cut into chunks)
  • 1 eggplant (small, halved, thickly sliced lengthways)
  • 1 red onion (peeled and sliced)
  • 3 tablespoons olive oil
  • 8 lasagne (fresh, sheets)
  • 2 tablespoons pesto sauce
  • 14 ounces tomato pasta sauce
  • 7 ounces mozzarella cheese (sliced)
  • 2 tomatoes (sliced)
  • 2 tablespoons grated Parmesan cheese
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    Directions

    1. Preheat the oven to 400°F. Toss the zucchini, peppers, eggplant, and onion in 2 tbsp olive oil. Spread over a large baking sheet. Roast for 20 minutes.
    2. Halve the lasagne sheets. Place four of the halved sheets on a greased baking tray. Brush with pesto sauce. Top with some of the roasted vegetables, tomato pasta sauce and mozzarella. Repeat layers twice more, finishing with pasta, mozzarella, tomato slices, and grated Parmesan cheese.
    3. Drizzle with remaining olive oil. Season well with salt and freshly ground black pepper. Bake for 15–20 minutes until the cheese has melted and the top is golden.
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    NutritionView More

    420Calories
    Sodium33% DV780mg
    Fat38% DV25g
    Protein35% DV18g
    Carbs11% DV33g
    Fiber40% DV10g
    Calories420Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol45mg15%
    Sodium780mg33%
    Potassium1160mg33%
    Protein18g35%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber10g40%
    Sugars19g38%
    Vitamin A40%
    Vitamin C90%
    Calcium35%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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