Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus; 2 Tbsps oregano or parsley or basil or rosemary; 5 carrots (peeled); 237 milliliters celery (diced); 946 milliliters cheese or 5 cups silken tofu; 710 milliliters cherry tomatoes; 2 mediums eggplants (not peeled); 3 Tbsps garlic (minced); 10 servings olive oil; 237 milliliters onion (diced); 794 grams pasta sauce (your favorite brand); 2 red bell peppers; 1 teaspoon red pepper flakes (crushed); 10 servings salt and pepper; 2 yellow squash; 2 zucchini

The recipe Roasted Vegetable Lasagnan is ready in roughly 1 hour and 25 minutes and is definitely an awesome gluten free and primal option for lovers of Mediterranean food. This main course has 410 calories, 17g of protein, and 30g of fat per serving. This recipe serves 10. A mixture of pepper flakes, squash, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.