Vegetarian

Roast Vegetable Lasagne is for Dinner.

Roast Vegetable Lasagne takes 30 minutes to prepare.

Roast Vegetable Lasagne takes 80 minutes to cook.

Roast Vegetable Lasagne makes 4 servings.

The ingredients for Roast Vegetable Lasagne are:

1/4 small Pumpkin, 1 Eggplant, 1 med Onion, 2 med Tomatoes, 1/2 small Butternut Sqash, 2 cups wilted Spinach, 6 lasagne sheets, 4oz Natural low fat yogurt, 1 med egg, 1 cup cheese.

Here is how you make Roast Vegetable Lasagne:

Cut all vegetables into approx 1" cubes and spread evenly on a roasting tray.Spray with low cal spray oil and season. Put into oven to roast for 30-40 mins.Mix together the natural yogurt and the egg and set aside. When vegetables are cooked take out of oven, place the butternut sqash and pumpkin into a large bowl and mash.Asemble the lasagne by firstly spooning 1/3 of the pumpkin mash onto bottom of lasagne pot, followed by enough lasagne sheets to form a layer. Add a layer of 1/2 the remaining vegetables (tomatoes etc) spinach, and another 1/3 pumpkin mash.Add more lasagne sheets to form another layer then add remaining pumpkin mash and rest of vegetables.Add last layer of lasagne shgeets and top with yogurt and egg mixture.Sprinkle cheese over top and bake in oven until Lasagne is cooked. (follow packet timings)Serves 4-6Number of Servings: 4Recipe submitted by SparkPeople user RACHELLEGA.

The nutritional information for Roast Vegetable Lasagne is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 364.5

• Total Fat: 8.7 g
• Cholesterol: 68.8 mg
• Sodium: 667.7 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 5.3 g
• Protein: 17.9 g

The dietary needs meet for Roast Vegetable Lasagne is Vegetarian