Roasted-Vegetable Lasagna

Name: Roasted-Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings coarse salt; 907 grams eggplant, peeled and cut lengthwise into 1/4-inch-thick slices; 142 grams goat cheese; 1 fresh lasagna noodles (you will need about the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked; 8 servings Marinara; 59 milliliters loosely packed fresh marjoram leaves, roughly chopped; 118 milliliters extra-virgin olive oil, for brushing; 177 milliliters ounces finely grated pecorino romano cheese; 8 servings freshly ground pepper; 3 mediums red onions, cut into 1/2-inch rings; 907 grams zucchini, cut lengthwise into 1/4-inch-thick slices

The recipe Roasted-Vegetable Lasagna could satisfy your Mediterranean craving in around 45 minutes. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 305 calories, 11g of protein, and 21g of fat per serving. This recipe serves 8. If you have marjoram leaves, olive oil, zucchini, and a few other ingredients on hand, you can make it.