Roasted Vegetable Lasagna

Ingredients:

1 Pound eggplant, sliced into 1/4inch rounds

1/2 Pound medium fresh mushrooms, cut into 1/4 inch slices

3 Small zucchini, cut lengthwise into1/4-inch slices

2 Sweet red pepper, cut lengthwise into 6 pieces each

3 Tablespoons olive oil

1 Clove garlic, minced

1 Teaspoon salt

1/2 Teaspoon pepper

1 (15 ounce) Container reduced-fat ricotta cheese

1/4 Cup grated Parmesan cheese

1/4 Cup egg substitute

1 (26 ounce) Jar spaghetti sauce (meat optional)

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. x1-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.

* Adapted from http://allrecipes.com/Recipe/Roasted-Vegetable-Lasagna/Detail.aspx?src=etaf