Vegetarian

Roasted veggie and polenta lasagna is for Dinner.

Roasted veggie and polenta lasagna takes 30 minutes to prepare.

Roasted veggie and polenta lasagna takes 20 minutes to cook.

Roasted veggie and polenta lasagna makes 5 servings.

The ingredients for Roasted veggie and polenta lasagna are:

1 large eggplant, sliced into 1/3 inch rounds
2 small zucchini, sliced into 1/2 inch rounds
1 onion, sliced into rings
1 tube of polenta, sliced into 1/3 inch rings
2 T. Olive oil to brush on veggies
1 pint high quality marinara sauce
2 c. mozzarella, shredded
1 oz. grated parmesan

Here is how you make Roasted veggie and polenta lasagna:

Brush the eggplant, onions, and zucchini with olive oil and sprinkle salt over all.Roast in a 425 degree oven, slipping the vegetables after about 10 minutes. Total roasting time is approx. 20 minutes, or until the veggies are golden brown. While roasting the veggies, place the polenta rounds on a non stick skillet and brown on both sides. Once veggies and polenta are browned/roasted layer all ingredients in a casserole dish with a layer of sauce on the bottom followed by veggies, polenta, more sauce, cheese, etc.. Bake at 350 degrees until the cheese has melted.Makes 4-6 servings approximately 1.5 cups per serving.Number of Servings: 5Recipe submitted by SparkPeople user SEWHAPPYJANE.

The nutritional information for Roasted veggie and polenta lasagna is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 341.6

• Total Fat: 19.9 g
• Cholesterol: 27.9 mg
• Sodium: 881.0 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 6.2 g
• Protein: 16.9 g

Roasted veggie and polenta lasagna is Italian cuisine.

The dietary needs meet for Roasted veggie and polenta lasagna is Vegetarian