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Roasted Vegetable LasagnaGood For You  Ingredients6 servings
Cooking Directions
Heat oven to 425° F. Cover shallow roasting pan with aluminum foil. Stir together Crystal Farms® low fat ricotta cheese, Better’n Eggs®, spinach and Crystal Farms® Parmesan cheese until well mixed. Set aside. Place zucchini, eggplant, red bell pepper and mushrooms on prepared pan. Drizzle with canola oil; sprinkle with salt. Bake 20 minutes, stirring occasionally, until vegetable are soft and lightly roasted. Transfer vegetables into medium bowl. Stir in tomatoes and Italian seasoning. Spray 8-inch square baking dish with nonstick cooking spray. Spread ½ cup vegetable mixture into bottom of pan. Top with 3 noodles. Spread ¾ cup ricotta mixture on top of noodles. Top with ½ cup Crystal Farms® Reduced Fat Mozzarella cheese. Next, top with 1 ½ cups vegetable mixture, 3 noodles, 1 cup ricotta mixture and ½ cup Crystal Farms® Reduced Fat Mozzarella cheese. For final layer top with remaining vegetable mixture, 3 noodles, remaining ricotta mixture and remaining mozzarella cheese. Cover with aluminum foil. Bake 25 to 30 minutes or until noodles are tender and sauce is bubbly, uncovering during last 10 minutes so cheese can brown. Let stand 5 minutes before serving.
*Tip: Substitute 1 whole egg
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