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Roasted Vegtable Lasagna is for Dinner.

Roasted Vegtable Lasagna takes 25 minutes to prepare.

Roasted Vegtable Lasagna takes 70 minutes to cook.

Roasted Vegtable Lasagna makes 6 servings.

The ingredients for Roasted Vegtable Lasagna are:

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded

Here is how you make Roasted Vegtable Lasagna:

Preheat oven to 425°F.In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve. Number of Servings: 6Recipe submitted by SparkPeople user BLUEEYES0512.

The nutritional information for Roasted Vegtable Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.5

• Total Fat: 12.9 g
• Cholesterol: 11.5 mg
• Sodium: 188.9 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 3.6 g
• Protein: 11.7 g