Roasted Vegetable Lasagna

Ingredients

• 1 pound eggplant, sliced into ¼ inch rounds
• ½ pound medium fresh mushrooms, cut into ¼ inch slices
• 3 small zucchini, cut lengthwise into ¼-inch slices
• 2 sweet red pepper, cut lengthwise into 6 pieces each
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 (15 ounce) container reduced-fat ricotta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup egg substitute
• 1 (26 ounce) jar meatless spaghetti sauce
• 12 no-boil lasagna noodles
• 2 cups shredded part-skim mozzarella cheese
• 3 tablespoons minced fresh basil

Procedures

1. Coat two 15" x 10" x 1" baking pans with nonstick cooking spray.
2. Place eggplant and mushrooms on a prepared pan.
3. Place the zucchini and red pepper on the second pan.
4. Combine the oil and garlic; brush over both sides of vegetables.
5. Sprinkle with salt and pepper.
6. Bake, uncovered, at 400°F for 15 minutes.
7. Turn vegetables over.
8. Bake 15 minutes longer.
9. Remove eggplant and mushrooms.
10. Bake zucchini and red pepper 5 – 10 minutes longer or until edges are browned.
11. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.
12. Spread about ¼ cup pasta sauce in a 13" x 9" x 2" baking dish coated with nonstick cooking spray.
13. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and ⅔ cup mozzarella cheese.
14. Sprinkle with half of basil.
15. Repeat layers.
16. Top with the remaining noodles and pasta sauce.
17. Cover and bake at 350°F for 40 minutes.
18. Uncover; sprinkle with remaining cheese.
19. Bake 5 – 10 minutes longer or until edges are bubbly and cheese is melted.
20. Let stand for 10 minutes before cutting.

Nutritional information

Per serving (1 piece):

• 361 calories | 15g fat (6 g saturated fat) | 31mg cholesterol | 820mg sodium | 40g carbohydrate | 5g fiber | 19g protein
• Diabetic Exchanges: 2 lean meat | 2 starch | 2 vegetable | 1 fat