Roasted Vegetable Lasagna


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This healthy, vegetarian lasagna is full of vegetables and three kinds of cheese.

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  • 2 medium red, green or yellow bell peppers, each cut into 8 pieces
  • 1 medium onion, cut into 8 wedges
  • 1 large zucchini, cut into 2-inch pieces (2 C.)
  • 6 small red potatoes, cut into fourths
  • 1 package (8 oz.) whole mushrooms, cut in half
  • 2 Tbs. olive or vegetable oil
  • 1/2 tsp. peppered seasoned salt
  • 2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
  • 9 uncooked lasagna noodles (9 oz.)
  • 1 container (15 oz.) ricotta cheese
  • 1/2 C. basil pesto
  • 1 egg, slightly beaten
  • 2 C. shredded provolone cheese (8 oz.)
  • 1 C. shredded mozzarella cheese (4 oz. Warm spaghetti sauce (optional)

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Heat oven to 425º. Spray bottom and sides of jelly roll pan, 15 1/2x10 ½ x1-inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly. Reduce oven temperature to 350º. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 C. vegetables and 1 C. of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese. Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 4 minute before cutting. Serve with spaghetti sauce on top if desired

Reviews (1)

  • it may not be quite as healthy as you think
    the potatoes add an extra layer of starches (read too much) for many people

    Flag as inappropriate foodperv  |  February 28, 2009

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