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Roasted Vegetable Lasagna

Servings: 4-6

This recipe takes a bit of preparation but is well worth it.

Make it when you have some extra time and use the leftovers for lunches.

1 Large Eggplant, Sliced into 1/4 Inch Rounds

1⁄2 Pound Medium Mushrooms, Cut into 1⁄4 Inch Slices 3 Small Zucchini, Sliced Lengthwise into 1⁄4 inch Slices 2 Sweet Red Peppers, Cut into 6 Pieces Each

3 Tablespoons Olive Oil 1 Clove Garlic, Minced

1 (15 Ounce) Container Ricotta Cheese (Drained)

1⁄2 Teaspoon Pepper

1⁄4 Cup Parmesan Cheese, Grated 1 Egg

1 Teaspoon Sea Salt

1 (26 ounce) Jar Pasta Sauce (Check Ingredients) or Homemade Sauce 2 Cups Mozzarella Cheese, Grated

3 Tablespoons Basil, Minced

Spread eggplant and mushrooms onto a baking pan. Place zucchini and red pepper on a second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake uncovered at 400ºF for 15 minutes. Turn vegetables over and cook 15 minutes more. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes until edges are browned. In a bowl, com- bine the ricotta cheese, parmesan cheese, and egg. Spread about 1⁄2 cup pasta sauce in a 9” x 13” x 2”. glass baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2⁄3 cup of the mozzarella cheese. Sprinkle with basil. Repeat layers.

Top with remaining pasta sauce. Cover and bake at 350ºF 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.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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