Vegetarian

Rice pasta lasagne with roasted peppers, eggplant and zucchini is for Dinner.

Rice pasta lasagne with roasted peppers, eggplant and zucchini takes 30 minutes to prepare.

Rice pasta lasagne with roasted peppers, eggplant and zucchini takes 45 minutes to cook.

Rice pasta lasagne with roasted peppers, eggplant and zucchini makes 5 servings.

The ingredients for Rice pasta lasagne with roasted peppers, eggplant and zucchini are:

rice pasta lasagne, 1 serving
Onions, raw, .75 cup, chopped
Milk, nonfat, .33 cup
Mozzarella Cheese, part skim milk, 8 oz
Peppers, sweet, red, raw, sliced, .5 cup
Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia)
Eggplant, fresh, 2 cup, cubes
Mushrooms, fresh, 1.5 cup, pieces or slices
Tomato Sauce, with tomato tidbits, one large can or 3 8 ounce cans.
Parmesan Cheese, grated, .33 cup
Zucchini, 2 cup, sliced
Ricotta Cheese, part skim milk, 1.5 cup
1/2 tsp oregano leaves
1/2 tsp salt
1 Tbsp olive oil

Here is how you make Rice pasta lasagne with roasted peppers, eggplant and zucchini:

Cook rice pasta, rinse with cold water and drain well.Broil peppers until charred on all sides, turning occasionally-about 15 minutes. Remove the tops, peel, de-seed. Slice into thin strips and set aside. Dice onions, mushrooms, zuchinni. Peel & dice eggplant, Heat 1 Tbsp in a large skilled. Saute garlic, eggplant, zucchini & onions until just tender, about 5 minutes. Add mushrooms, cook for 3 more minutes.Add sweet pepper, oregano, salt & pepper to taste. In a small bowl, mix ricotta cheese & milk until smooth.In an ungreased baking pan (13x9), pour 1/3 of the tomato sauce into the bottom of the pan. Place 3 lasagna strips on top, then half the vegetable mixture, half of the ricotta mixture, half of the mozzarella. Repeat with 1/3 sauce, pasta, veggies, cheese. Add remaining lasagna strips, tomato sauce and top with Parmesan cheese Bake for about 45 minutes until all heated through. Serving Size: Makes 5 large servingsNumber of Servings: 5Recipe submitted by SparkPeople user TJAMOIS.

The nutritional information for Rice pasta lasagne with roasted peppers, eggplant and zucchini is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 375.7

• Total Fat: 16.1 g
• Cholesterol: 54.7 mg
• Sodium: 464.4 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 4.9 g
• Protein: 27.2 g

Rice pasta lasagne with roasted peppers, eggplant and zucchini is Italian cuisine.

The dietary needs meet for Rice pasta lasagne with roasted peppers, eggplant and zucchini is Vegetarian