Roasted Vegetable Lasagna

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon pepper
• 15 ounces fat-free cottage cheese or 15 ounces ricotta cheese
• pam cooking spray
• 2 red peppers, seeded, cut in 4
• 2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices
• 1 large egg
• 1/3 cup parmesan cheese
• 1 (26 ounce) jar chunky spaghetti sauce
• 1 eggplant, cut as above
• 1 (9 ounce) package lasagna noodles, no boil
• 1/2 lb mushroom, sliced 1/4-inch
• 8 ounces mozzarella cheese, shredded
• 1 teaspoon salt
• 12 basil leaves, chopped

Recipe

• 1 preheat oven to 400°f.
• 2 in cup mix the oil and garlic.
• 3 with cooking spray, spray 2 large baking sheets.
• 4 brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
• 5 reduce oven to 375°f.
• 6 in medium bowl, mix the ricotta, egg and parmesan.
• 7 spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
• 8 top with 1/2 of cheese mixture, and spread to partially cover noodles.
• 9 top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
• 10 cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
• 11 cover with 4 noodles, remaining sauce, and mozzarella.
• 12 bake 50 minutes or until cheese melts and lasagna is heated through.
• 13 let sit 30 minutes.