Try this Roasted Vegetable Casserole, Lhj recipe, or contribute your own.
Suggest a better description1. Heat oven to 450F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes. 2. Reduce oven temperature to 375F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended. 3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. Posted to Digest eat-lf.v097.n5 by LHJ Recipe
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 255 | ||
Calories from Fat: 146 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 378.1mg | 116 % | |
Sodium 270.2mg | 9 % | |
Potassium 246.2mg | 6 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.3g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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