Whole Wheat Roasted Veggie Lasagna
Ingredients
Vegetables
-
6
cups
fresh sturdy vegetables, chopped (red or yellow peppers, cauliflower, broccoli, carrots, etc.)
Sauce and Cheese
-
1 ½
tablespoon
olive oil
-
2
teaspoons
salt (more to taste)
-
1
onion
minced
-
6
cloves
garlic, minced
-
10
ounces
whole wheat lasagna noodles
-
1
jar
spaghetti or marinara sauce
-
1 ⅔
cups
ricotta cheese
-
1
egg
beaten
-
¾
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F and toss the chopped vegetables with olive oil and salt, then roast for about 30 minutes until soft and browned.
- Sauté the onion and garlic in olive oil, then mix with the roasted vegetables.
- Combine the beaten egg with the ricotta cheese and remaining salt.
- In a baking dish, spread some sauce to prevent sticking, then layer noodles, ricotta mixture, vegetables, and sauce, repeating until full.
- Finish with a layer of noodles, cover with sauce, and sprinkle mozzarella on top.
- Cover with oiled aluminum foil and bake for about 30 minutes until bubbling and cheese is melted. Optionally, remove foil for the last 10 minutes to brown the cheese.
- Let it stand for at least 15 minutes before cutting into 9 slices and serving.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
50mg
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