Roasted Vegetable Lasagne
| Yield: | 9 Servings |
| Categories: | Italian, Low-Fat, Main Dishes, Dairy |
| 1/2 | lb | Bell peppers; red or green, diced |
| 1 | Carrot; cut into matchsticks | |
| 2 | md | Zucchini; cut into half moons |
| 1 | md | Eggplant; cubed |
| 1 | md | Onion; sliced |
| 2 | ts | Olive oil |
| Ground black pepper | ||
| 6 | Cloves garlic | |
| H | ||
| 1 | ts | Olive oil |
| 1/2 | lb | Mushrooms; sliced |
| 1/2 | lb | Spinach; cut into strips |
| Ground black pepper | ||
| Salt | ||
| H | ||
| 8 | oz | Lasagna noodles; 9 noodles |
| 1/2 | lb | Ricotta cheese, non-fat |
| 8 | oz | Mozzarella cheese; shredded |
| 1/2 | c | Parmesan cheese; grated |
| 16 | oz | Spaghetti sauce, 5Bros tom/basil |
| Salt and pepper | ||
| 2 | tb | Fresh basil |
| 2 | tb | Fresh parsley |
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