Roasted Vegetable Lasagne

Name: Roasted Vegetable Lasagne
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 larges collard green leaves; 1 large egg (helps to bind the ricotta); 1 medium eggplant, about 1 ¼ lbs; 2 liters marinara sauce (depending on how saucy you like it); 113 grams grated mozzarella cheese, about 1 cup; 6 servings Olive oil for brushing on vegetables; 4 sheets no-boil lasagna noodles or your favorite gluten-free pasta, cooked and drained; 118 milliliters grated Parmesan or Pecorino cheese, divided; 6 servings Sea salt and freshly ground black pepper; 425 grams whole milk ricotta; 680 grams zucchini, about 3 medium, trimmed and cut lengthwise into ½-inch slices

Roasted Vegetable Lasagne might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 23g of protein, 23g of fat, and a total of 461 calories. This recipe is typical of Mediterranean cuisine. If you have pecorino cheese, marinara sauce, zucchini, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.