Recipes Roasted Vegetable Lasagna 4.7 (281) 217 Reviews 10 Photos 'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.' By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 50 mins Cook Time: 45 mins Total Time: 1 hrs 35 mins Servings: 9 Yield: 9 servings Ingredients 1 pound eggplant, sliced into 1/4 inch rounds ½ pound medium fresh mushrooms, cut into 1/4 inch slices 3 small zucchini, cut lengthwise into 1/4-inch slices 2 sweet red pepper, cut lenthwise into 6 pieces each 3 tablespoons olive oil 1 clove garlic, minced 1 teaspoon salt ½ teaspoon pepper 1 (15 ounce) container reduced-fat ricotta cheese ¼ cup grated Parmesan cheese ¼ cup egg substitute 1 (26 ounce) jar meatless spaghetti sauce 12 no-boil lasagna noodles 2 cups shredded part-skim mozzarella cheese 3 tablespoons minced fresh basil Directions Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Tips Nutritional Analysis: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat. I Made It Print