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Roasted Vegetables Lasagna

Preheat oven to 425 degrees F. Spray a large baking sheet with cooking spray.


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Heat olive oil in a large roasting pan or cast iron skillet over medium high heat.

Roasted vegetables lasagna. Advertisement Step 2 Arrange zucchini bell peppers mushrooms and onion wedges on prepared baking sheet. Repeat with another layer of vegetables and lasagna sheets. Brush with oil then sprinkle with salt pepper and shredded basil.

Spread the rest of the white sauce evenly over the lasagna. Place sliced eggplant zucchini onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and.

Eat your lasagna and have your vegetables too. Step 3 Bake in preheated oven until vegetables. Roast the vegetables.

Scatter basil and garlic. Shingle one-third of the roasted peppers zucchini eggplant and onion in an even layer on top. Repeat the process layering sauce lasagna noodles ricotta-pesto soy mozzarella and vegetables 2 more times.

Roasted strips of eggplant zucchini and red peppers alternate with lasagna sheets in this veggie-enhanced family favorite. Lay half the lasagna sheets over the vegetables and then some white sauce. Sprinkle 1 cup of the soy mozzarella over the ricotta.

Spread half the vegetable and sauce over the bottom of a large baking dish. Finally top with the remaining 6 lasagna noodles and sauce. Arrange the vegetables in a single layer on a large baking sheet use two sheets if necessary.

Roast in preheated oven until soft and. Preheat the oven to 425F and line a large baking sheet with parchment paper. Combine all of the chopped veggies garlic balsamic vinegar and herbs in the pan and stir.

Roast in preheated oven for 15 minutes then flip over and roast for 10-15 minutes longer or until vegetables. Step 1 Preheat oven to 400 degrees F 200 degrees C.


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