Roasted Vegetable Lasagna
- 8 oz button mushrooms, quartered
- 1/2 red onion, quartered
- 2-3 orange, red or yellow baby bell peppers, sliced
- Broccoli florets
- 1 small handful of shredded carrots
- 6 cloves of garlic, leave the skins on for roasting
- 1 green zucchini, sliced
- 1 yellow squash, sliced
- Olive oil
- Sea salt and freshly cracked pepper, to taste
- Dried basil
- Dried oregano
- 1 16 oz container of fat free ricotta cheese
- 3-4 tbsp mozzarella cheese, grated
- 3-4 tbsp parmesan cheese, grated
- 1 clove of garlic, minced
- 1 egg
- Sea salt and freshly cracked pepper, to taste
- Dried oregano, to taste
- Dried basil, to taste
- Dash of nutmeg
- Lasagna noodles (I used no cook noodles - love them)
- Mushroom marinara (or your favorite jar of marinara)
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Dried basil
- This recipe is vegetarian
- Produce
- Basil, Dried (3)
- Broccoli florets (1)
- Button mushrooms (8 oz)
- Carrots (1 small handful)
- Garlic (7 cloves)
- Marjoram, Dried (2)
- Orange (2)
- Red onion (1/2)
- Yellow squash (1)
- Zucchini, green (1)
- Condiments
- Mushroom marinara (1)
- Cooking & Baking
- Nutmeg (1 Dash)
- Olive oil (1)
- Sea salt and freshly cracked pepper (2)
- Pasta & Grains
- Lasagna noodles (1)
- Dairy
- Mozzarella cheese, grated (3 tbsp)
- Mozzarella cheese (1)
- Parmesan cheese, grated (3 tbsp)
- Parmesan cheese, grated (1)
- Ricotta cheese, fat free (1 16 oz container)
- Refrigerated
- Egg (1)
Social Stats
91.1Rating
1-100
1-100
59Tweets
407Facebook
Shares
Shares
93,946StumbleUpon
Views
Views
3,020PinterestPins
Recipe Stats
Published July 14, 2009 (3 years ago).
350 people saved this recipe.
