Dinner

Roasted vegetable lasagne is for Dinner.

Roasted vegetable lasagne takes several minutes to prepare.

Roasted vegetable lasagne takes several minutes to cook.

Roasted vegetable lasagne makes 6 servings.

The ingredients for Roasted vegetable lasagne are:

Tofu, extra firm, 1 block (remove)
*roasted zuchinni (1/2 tbsp evoo and 2 cups zuchinni), 56 gram(s) (remove)
*Summer Squash, 4 small (remove)
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
Swiss Chard, 2 cup, chopped (remove)
*Ricotta cheese, fat-free, 8 oz (remove)
Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
Garlic, 1 tsp (remove)
Rosemary, 1 tbsp (remove)
Thyme, fresh, 1 tsp (remove)
Olive Oil, 6 tbsp (remove)

Here is how you make Roasted vegetable lasagne:

Serving Size:?Makes 12, 1-cup servingsSlice all tofu and vegetables into 1/4 inch thick "noodles". Season with olive oil, salt, pepper, and fresh thyme & rosemary. Grill vegetables. Let cool slightly.Mix 1-2 lbs of 1/2 cut small tomatoes with 1/2 tsp of olive oil, salt, thyme, rosemary on foil lined trays. Roast at 200 degrees for 2-4 hours, depending on how you like them. Mix ricotta with a little salt, thyme, pepper to taste. Layer vegetables with ricotta and a sprinkle of mozzeralla to create your "lasagna." Top with roasted tomatoes and sprinkle of mozerella. If you require more "sauce," consider using a can of diced tomatoes. Bake at 375 degrees for 30 minutes, or until cheese melts.

The nutritional information for Roasted vegetable lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 354.1

• Total Fat: 14.4 g
• Cholesterol: 16.5 mg
• Sodium: 585.7 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 6.1 g
• Protein: 19.4 g

The dietary needs meet for Roasted vegetable lasagne is Vegetarian