Roast Vegetable Lasagna

In a mission to get healthy I have started trying out recipes on the healthy side

Tonight visiting my mother we decided to make a roasted vegetable lasagna

We adapted the weight watchers recipe Eggplant Rollatini with Tomato-Basil Sauce

We wanted to make the meal more substantial as we were not using it as a side and added roasted veggies and lasagna noddles

First thing is to cut up all the veggies and add sauce ingredients to the pot

Then roast ur eggplant, onion and peppers
Spray cooking spray on veggies and baking sheet to reduce sticking

Now assembly! The best part :)

We cooked our lasagna for 1 hr at 350F

Ingredients

3 medium size eggplants, sliced
3 sweet peppers, yellow, orange and red, quartered
2 zucchini, slides
2 cooking onions, quartered
Lasagna noodles

Sauce
2 cans of diced tomatoes (we used spicy red pepper)
3 cloves of garlic
2 cups of mushrooms, sliced
Add salt and pepper to taste

Cheese filing
2 cups of Ricotta cheese
1/2 cup of parsley, fresh
2 Tbsp of basil, fresh
1/2 cup of Parmesan cheese, grated
2 large egg
Salt and pepper to taste

Bake at 350^oF for about an hour (add more cheese a few minutes before it is done). The oven at my mom's house is a little tempermental so we cooked our for about 1hr15min

Enjoy

Steph



P.S. sorry for the terrible pictures!! Got a new phone so they should be better going forward