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    You are in: Home / Recipes / Lasagna With Oven Roasted Vegetables Recipe
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    Lasagna With Oven Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Chef Dudo's Note:

    Maybe you'll miss the sauce in this lasagna. I thought I would when trying this out for the first time but it was OK. What makes it a bit different is that it is assembled on the plate instead of the whole thing cooking in the oven. Mostly lasagna is made for a crowd and I liked this cause it suited the two of us.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F.
    2. 2
      Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
    3. 3
      Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
    4. 4
      While roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
    5. 5
      Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
    6. 6
      Assemble the dish by placing a sheet of lasagne on two serving plates.
    7. 7
      Top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
    8. 8
      Repeat and finish with a third sheet of lasagne on each plate.
    9. 9
      Top with parmesan and fresh basil and serve.

    Ratings & Reviews:


    Nutritional Facts for Lasagna With Oven Roasted Vegetables

    Serving Size: 1 (1009 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1031.8
    Calories from Fat 560
    Total Fat 62.2 g
    Saturated Fat 18.7 g
    Cholesterol 92.3 mg
    Sodium 999.2 mg
    Total Carbohydrate 90.8 g
    Dietary Fiber 21.5 g
    Sugars 22.1 g
    Protein 45.0 g

    The following items or measurements are not included:


    lasagna noodles

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