By michelle s
Preheat your oven to 375°F (190°C).
Cook the lasagna sheets according to package instructions until al dente, then drain and set aside.
In a medium mixing bowl, combine the ricotta cheese with a pinch of salt and black pepper.
Spread a thin layer of marinara sauce at the bottom of an 8x8 inch baking dish.
Place two lasagna sheets over the marinara sauce.
Spread half of the ricotta mixture over the lasagna sheets, followed by 1 cup of mixed roasted vegetables and a drizzle of marinara sauce.
Repeat the layering process with two more lasagna sheets, the remaining ricotta mixture, and the remaining roasted vegetables. Top with a drizzle of marinara sauce.
Top with the last two lasagna sheets, spread remaining marinara sauce over, and sprinkle with shredded mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
While the lasagna bakes, toss the mixed greens with olive oil, salt, and pepper to taste to make the side salad.
Once the lasagna is done, let it cool for a few minutes before slicing and serving alongside the mixed greens salad.
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This Main Course Vegetarian recipe is ready in 45 minutes and features whole-wheat lasagna sheets, mixed roasted vegetables (zucchini, spinach, mushrooms), ricotta cheese and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 375°F (190°C).
Cook the lasagna sheets according to package instructions until al dente, then drain and set aside.
In a medium mixing bowl, combine the ricotta cheese with a pinch of salt and black pepper.
Spread a thin layer of marinara sauce at the bottom of an 8x8 inch baking dish.
Place two lasagna sheets over the marinara sauce.
Spread half of the ricotta mixture over the lasagna sheets, followed by 1 cup of mixed roasted vegetables and a drizzle of marinara sauce.
Repeat the layering process with two more lasagna sheets, the remaining ricotta mixture, and the remaining roasted vegetables. Top with a drizzle of marinara sauce.
Top with the last two lasagna sheets, spread remaining marinara sauce over, and sprinkle with shredded mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
While the lasagna bakes, toss the mixed greens with olive oil, salt, and pepper to taste to make the side salad.
Once the lasagna is done, let it cool for a few minutes before slicing and serving alongside the mixed greens salad.
Calories per Serving: 400
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