Roasted Vegetable Lasagna

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iVillage Member
Registered: 03-19-2003
Roasted Vegetable Lasagna
Fri, 10-01-2010 - 9:33pm
Roasted Vegetable Lasagna
Makes 6 servings

1 container (15 ounces) low fat ricotta cheese
¼ cup Better’n Eggs®*
½ cup chopped frozen spinach, thawed, drained, squeezed dry
½ cup grated Parmesan cheese
2 medium zucchini, sliced in half lengthwise, sliced 1-inch thick (about 2 cups)
½ eggplant, cubed (about 2 cups)
½ red bell pepper cut into 1-inch pieces (about 1 cup)
1 cup whole mushrooms, quartered
2 tablespoons canola oil
½ teaspoon salt
1 can (14.5 ounces) diced tomatoes
1 teaspoon Italian seasoning
9 oven-ready lasagna noodles
2 cups (8 ounces)Reduced Fat Mozzarella cheese

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