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Roasted Vegetable LasagnaInstructionsPreheat oven to 375°F. Spray a baking sheet with nonstick cooking spray. Put peppers, zucchini, squash, onions, mushrooms, and garlic in a bowl. Add oil and mix well to coat vegetables. Place a baking sheet and cook 15 minutes, turn vegetables and cook 10 minutes. Remove from oven and set aside. In a saucepan, combine stewed tomatoes, tomato sauce, oregano, and basil. Simmer 15 to 20 minutes. In a separate dish, blend ricotta cheese, mozzarella cheese, and parsley.
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Preheat oven to 350°F. Spray a 9-by-13 inch baking dish with nonstick cooking spray. Layer 1/4 of the sauce, 4 noodles, 1/3 of the cheese mixture, 1/3 of the vegetables, 4 noodles, etc., ending with sauce. Bake, covered 20 minutes, uncover and bake an additional 35 minutes or until bubbling hot. Remove from the oven and let stand 20 minutes before serving. - The New American Diet Cookbook, p.203 |
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