Vegetarian

Roasted Vege Lasagna is for Dinner.

Roasted Vege Lasagna takes 30 minutes to prepare.

Roasted Vege Lasagna takes 50 minutes to cook.

Roasted Vege Lasagna makes 12 servings.

The ingredients for Roasted Vege Lasagna are:

Cut squashes, eggplant, onion, and mushrooms into bite size pieces. Shred garlic into 1 tablespoon of olive oil. Coat the cut vegetables and roast in the oven on parchment paper (for easy clean up) at about 400 until browned and fragrant. Meanwhile, boil lasagna noodles and let drain. Layer 1 c. of spaghetti sauce in a 9x13 pan, add half the vegetables and one layer of noodles. In a bowl, stir together cheeses, egg, and yogurt and layer over the noodles. Cover the cheese mixture with another layer of noodles. Layer spinach, 1 c. sauce and the rest of the vegetables. Layer the last of the noodles, the remaining sauce.

Here is how you make Roasted Vege Lasagna:

Cover tightly with foil. Bake 40 minutes at 400, uncover and bake another 10. Add a bit more cheese if desired. Let rest for 15 minutes.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MADMUD.

The nutritional information for Roasted Vege Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 389.9

• Total Fat: 14.8 g
• Cholesterol: 56.7 mg
• Sodium: 692.2 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 3.8 g
• Protein: 24.4 g

Roasted Vege Lasagna is Italian cuisine.

The dietary needs meet for Roasted Vege Lasagna is Vegetarian