Real Recipes From Real Home Cooks ®
Roasted Vegetable Lasagna
INGREDIENTS
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12 ounces Italian eggplant (1 medium), peeled, trimmed, and cut lengthwise into
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slabs ¼-inch thick
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12 ounces zucchini (3 to 4 medium), trimmed and cut lengthwise into slabs ¼-inch thick
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2 red bell peppers, flesh cut top to bottom from cores to make 4 slabs of flesh from each pepper
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8 whole garlic cloves, skins left on
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2 tablespoons olive oil
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¾ teaspoon salt
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½ teaspoon ground black pepper
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8 ounces sliced baby bella mushrooms
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12 lasagna noodles (about 12 ounces)
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1 jar (24 ounces) tomato basil pasta sauce
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3 cups (24 ounces) reduced-fat ricotta cheese
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2 cups (8 ounces) reduced-fat shredded mozzarella cheese
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½ cup (2 ounces) grated Parmesan cheese
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1 large egg
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2 teaspoons chopped fresh parsley
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1 teaspoon fresh or dried thyme
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1 loaf Panera Bread Tomato Basil Bread, thickly sliced
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