Roasted vegetable lasagna

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil, extra virgin
1 clove Garlic, crushed
½ teaspoon Pepper
15 ounces Cheese, skim cottage or Ricotta
1 each Pam, spray
2 eaches Red peppers, seeded,cut in 4
2 eaches Zucchini, med. trimmed, cut lengthwise 1/4 in. slices
1 large Egg
⅓ cup Cheese, Parmesan
1 each Speghetti sauce 26 oz chunky
1 each Eggplant cut as above
1 pack Lasagna noodles no boil
½ pounds Mushrooms, sliced 1/4 inch
8 ounces Cheese, mozzarella, shredded
1 teaspoon Salt
12 eaches Basil leaves, chopped

Directions

Preheat oven to 400. In cup mix the oil and garlic. with cooking spray, spray 2 large baking sheets. brush vegetables on both sides with oil mixt ure, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned.turning vegetables when browned and tender. reduce oven to 375. In medium bowl, mix the ricotta, egg and parmesan. Spread half the speghetti sauce over bottom of 13 by 9 inch pan, on top, arrange 4 noodles, slightly overlapping. Top with ½ of cheese mixture, and spread to partially cover noodles. top with half the veggies, arrange in a single layer, sprinkle with half the mozzerella and basil. Cover first layer with 4 noodles, top with riemaining ricotta mixture, vegetables, and basil. cover with 4 noodles, remaining sauce, and mozzarella. bake 50 minutes or unitl cheese melts and lasagna is heated t hrough. let sit 30 minutes..

serves 8 McCalls October 1995, typos by Katherine Walden Submitted By KATHERINE WALDEN On 10-19-95

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