Vegetarian

Roasted Veggie Lasagna takes 90 minutes to prepare.

Roasted Veggie Lasagna takes 35 minutes to cook.

Roasted Veggie Lasagna makes 12 servings.

The ingredients for Roasted Veggie Lasagna are:

Eggplant
2 small zucchini
2 small yellow squash
2 red bell peppers
2 yellow bell peppers
1.5 lg onions
10-15 cloves garlic
1 can diced tomatoes
12 lasagna noodles
1 stick butter
flour
1 1/2 cup milk
parm cheese

Here is how you make Roasted Veggie Lasagna:

Coarsely chop all vegetables and place on one or two flat baking sheets. Drizzle with EVOO and bake at 425 for about 30-45 minutes. Allow to cool slightly and mix with canned diced tomatoes. Cook lasagna noodles according to directions; drain. Melt butter and add flour to make a rue. Cook for 1 minute. Add milk, while whisking to avoid clumps. Allow to thicken and remove from heat. Add parm cheese.In a casserole dish, layer: noodles, 1/2 vegetables, 1/3 of milk sauce. Repeat. Top with a layer of noodles and the remaining 1/3 of sauce and bake at 385 for 30 minutes until bubbly. Allow to set up before serving.Number of Servings: 12Recipe submitted by SparkPeople user ABCATHOME.

The nutritional information for Roasted Veggie Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 267.0

• Total Fat: 8.5 g
• Cholesterol: 20.8 mg
• Sodium: 230.4 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.7 g
• Protein: 10.9 g