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How To make Roasted Vegetable Lasagne

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1/2 pound bell peppers

red or green, diced
1 each carrot :

cut into matchsticks
2 medium zucchini

cut into half moons
1 medium eggplant :

cubed
1 medium onion

sliced
2 teaspoons olive oil
ground black pepper 6 cloves garlic
:

1 teaspoon olive oil
1/2 pound mushrooms

sliced
1/2 pound spinach :

cut into strips
ground black pepper salt

8 ounces lasagna noodles :

9 noodles
1/2 pound ricotta cheese, non-fat
8 ounces mozzarella cheese

shredded
1/2 cup Parmesan cheese :

grated
16 ounces spaghetti sauce, 5Bros tom/basil
salt and pepper 2 tablespoons fresh basil
2 tablespoons fresh parsley
The Vegetables: Preheat oven to 400 degrees. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper. Spread on baking sheet. Put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir

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