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Suggest a better descriptionPreheat oven to 400. In cup mix the oil and garlic. with cooking spray, spray 2 large baking sheets. brush vegetables on both sides with oil mixt ure, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned.turning vegetables when browned and tender. reduce oven to 375. In medium bowl, mix the ricotta, egg and parmesan. Spread half the speghetti sauce over bottom of 13 by 9 inch pan, on top, arrange 4 noodles, slightly overlapping. Top with 1/2 of cheese mixture, and spread to partially cover noodles. top with half the veggies, arrange in a single layer, sprinkle with half the mozzerella and basil. Cover first layer with 4 noodles, top with riemaining ricotta mixture, vegetables, and basil. cover with 4 noodles, remaining sauce, and mozzarella. bake 50 minutes or unitl cheese melts and lasagna is heated t hrough. let sit 30 minutes.. serves 8 Compliments of: Kathleens Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Feb 28, 1999
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 84 | ||
Calories from Fat: 68 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 82.5mg | 3 % | |
Potassium 33.5mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 3.4g | 5 % | |
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: 84
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