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    You are in: Home / Recipes / Roasted Vegetable Lasagna Recipe
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    Roasted Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Dancer^'s Note:

    The one on the left in the pictures has 1 pound of ground beef in it; the one on the right is the vegetable one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      In cup mix the oil and garlic.
    3. 3
      with cooking spray, spray 2 large baking sheets.
    4. 4
      Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
    5. 5
      Reduce oven to 375°F.
    6. 6
      In medium bowl, mix the ricotta, egg and parmesan.
    7. 7
      Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
    8. 8
      Top with 1/2 of cheese mixture, and spread to partially cover noodles.
    9. 9
      Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
    10. 10
      Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
    11. 11
      Cover with 4 noodles, remaining sauce, and mozzarella.
    12. 12
      Bake 50 minutes or until cheese melts and lasagna is heated through.
    13. 13
      Let sit 30 minutes.

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    Nutritional Facts for Roasted Vegetable Lasagna

    Serving Size: 1 (348 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.6
     
    Calories from Fat 140
    35%
    Total Fat 15.6 g
    24%
    Saturated Fat 5.9 g
    29%
    Cholesterol 54.0 mg
    18%
    Sodium 930.6 mg
    38%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 5.7 g
    23%
    Sugars 11.0 g
    44%
    Protein 21.7 g
    43%

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