Roasted Vegetable Lasagna

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group

Ingredients

 * 1 pound eggplant, sliced into ¼ inch rounds
 * ½ pound medium fresh mushrooms, cut into ¼ inch slices
 * 3 small zucchini, cut lengthwise into ¼-inch slices
 * 2 sweet red pepper, cut lengthwise 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

 * 1) Coat two 15" x 10" x 1" baking pans with nonstick cooking spray.
 * 2) Place eggplant and mushrooms on a prepared pan.
 * 3) Place the zucchini and red pepper on the second pan.
 * 4) Combine the oil and garlic; brush over both sides of vegetables.
 * 5) Sprinkle with salt and pepper.
 * 6) Bake, uncovered, at 400°F for 15 minutes.
 * 7) Turn vegetables over.
 * 8) Bake 15 minutes longer.
 * 9) Remove eggplant and mushrooms.
 * 10) Bake zucchini and red pepper 5 – 10 minutes longer or until edges are browned.
 * 11) In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.
 * 12) Spread about ¼ cup pasta sauce in a 13" x 9" x 2" baking dish coated with nonstick cooking spray.
 * 13) Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and ⅔ cup mozzarella cheese.
 * 14) Sprinkle with half of basil.
 * 15) Repeat layers.
 * 16) Top with the remaining noodles and pasta sauce.
 * 17) Cover and bake at 350°F for 40 minutes.
 * 18) Uncover; sprinkle with remaining cheese.
 * 19) Bake 5 – 10 minutes longer or until edges are bubbly and cheese is melted.
 * 20) Let stand for 10 minutes before cutting.

Nutritional information
Per serving (1 piece):
 * 361 calories | 15g fat (6 g saturated fat) | 31mg cholesterol | 820mg sodium | 40g carbohydrate | 5g fiber | 19g protein
 * Diabetic Exchanges: 2 lean meat | 2 starch | 2 vegetable | 1 fat